Bride Cake.
TAKE four pounds of fine flour well dried, four
pounds of fresh butter, and two pounds of loaf sugar;
Pound and sift fine a quarter of an ounce of mace, the
same of nutmeg, and to every pound of flour put eight
eggs well beat up. Wash four pounds of currants, pick
them well, and dry them before the fire. Blanch a pound
of sweet almonds, and cut them length-ways very thin;
take a pound of citron, a pound of candied orange, the
same of candied lemon, and half a pint of brandy.
First work the butter to a cream with your hand, then
beat in your sugar a quarter of an hour, and work up
the whites of your eggs to a very strong froth. Mix
them with your sugar and butter, beat your yolks half an
hour at least, and mix them with the other ingredients.
Then put in your flour, mace and nutmeg, and keep
beating it well till the oven is ready. Put in your brandy,
and beat lightly in your currants and almonds. Tie three
sheets of paper round the bottom of your hoop, to keep
it from running out, and rub it well with butter. Then
put in your cake, and place your sweet-meats in three
layers, with some cake between every layer. As soon as
it is risen and coloured, cover it with paper, and send it to
a moderate oven. Three hours will bake it.