Black Cake (Wedding Cake)

The cake and biscuit book · Douglas, Elizabeth · 1903
Source
The cake and biscuit book
Time
Cook: 240 min Total: 240 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (15)
Instructions (12)
  1. Beat the butter to a cream.
  2. Add the powdered sugar.
  3. Beat again very thoroughly.
  4. Stir in quarter of a pound of flour.
  5. Beat the eggs together until light.
  6. Add them and the rest of the flour to the mixture alternately.
  7. Beat well.
  8. Add the brandy, sherry and spices.
  9. Add the currants, raisins and peel, which should all be well floured, gradually, mixing thoroughly.
  10. Bake in two tins lined with greased paper, in a moderate oven, for four hours.
  11. Let the cakes cool in the tins.
  12. This cake, if iced first with almond icing (see p. 67), and then with plain icing (see p. 65), is suitable for a wedding cake.
Original Text
Black Cake (Wedding Cake) 10 ozs. butter ¹⁄₂ lb. powdered sugar ¹⁄₂ lb. flour 6 large eggs 1 gill brandy and sherry mixed ¹⁄₂ grated nutmeg 1 tea-spoon cinnamon ¹⁄₄ tea-spoon mace 1 ground clove ¹⁄₂ lb. finely chopped almonds 1 lb. currants 1¹⁄₂ lbs. raisins Beat the butter to a cream. Add the powdered sugar. Beat again very thoroughly. Stir in quarter of a pound of flour. Beat the eggs together until light. Add them and the rest of the flour to the mixture alternately. Beat well. Add the brandy, sherry and spices. Add the currants, raisins and peel, which should all be well floured, gradually, mixing thoroughly. Bake in two tins lined with greased paper, in a moderate oven, for four hours. Let the cakes cool in the tins. This cake, if iced first with almond icing (see p. 67), and then with plain icing (see p. 65), is suitable for a wedding cake. [Pg 52]
Notes
—