Colonial Recipes: Independence Cake

Independence Cake

Twenty pound flour, 15 pound sugar, 10 pound butter, 4 dozen eggs, one quart wine, 1 quart brandy, 1 ounce nutmeg, cinnamon, cloves, mace, of each 3 ounces, two pound citron, currants and raisins 5 pound each, 1 quart yeast; when baked, frost with loaf sugar; dress with box and gold leaf.

From Recipes from American Cookery by Amelia Simmons (1796)


For a modern recipe:  Independence Cake

Submitted by Carla Olson Gade