1 1/2 pounds butter
1 1/2 pounds sugar
1 1/2 pounds flour
1 tablespoon ground mace
1 cup black molasses
1 cup coffee
1 tablespoon rose extract
2 pounds raisins
3 pounds currants
1 pound chopped almonds
1 pound citron, cut fine
Prepare the fruit and nuts, and dredge with part of the flour. Cream the butter and sugar together and add the well-beaten eggs. Mix and sift the flour and spices and add to the egg mixture. Add the fruit and liquids by degrees.
Line a large baking pan with wax paper, greasing the pan well, and then greasing the paper. Turn in the cake mixture and bake in a preheated slow oven (250º) for about 3 hours. Frost with white boiled icing. Makes about 12 pounds of cake.
Boiled icing is usually a simple concoction of water and confectioner’s sugar. Thickness depends upon your proportions. You can also make the icing this way:
3 egg whites
1 cup powdered granulated sugar (not superfine)
Beat egg whites. Add sugar, beating until smooth and white. Spread icing over slightly warm cake. It will harden very slowly.
— Foods From Our Founding Fathers, Helen Newbury Burke (p. 238)
Contributed by Joan M. Hochstetler: Colonial Weddings
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Saturday, May 21, 2011
Brides' Cake Recipe
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Oh... my. One would need quite the party for that much cake!ReplyDelete
This is one weighty cake:) It sounds quite good, though, maybe a blend of fruit cake/molasses cake. Love the recipes, Joan!ReplyDelete
I can feel it sitting in the pit of my stomach! But tastes and traditions were different then. It's interesting how illuminating some of the recipes can be, not just the customs, but also preferences.ReplyDelete
Thanks so much for sharing, Joan! I think this type of cake continued for quite some time as I have seen a similar recipe in a 19th century cookbook.ReplyDelete
I think I gained five pounds just reading that!ReplyDelete
This sounds intriguing. It would be fun to try for a shower, especially if the bride is having an old fashioned flare to her wedding. OTTReplyDelete
Carrie, thanks for posting this for me! I agree with you, ladies. It would be fun to try making it, but it really does sound very heavy and rich. Tastes sure have changed since colonial times!ReplyDelete
I agree with Naomi that it would be fun to make for a special event. Hmmm, how about a colonial book launch or a celebration with one of the Colonial ladies. I like that idea. We have Barbara Blythe and CJ Chase here in Hampton Roads!ReplyDelete
Wow! Eight eggs!ReplyDelete
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