Dodgeville chronicle. [volume] (Dodgeville, Wis.) 1862-current, 1874-04-17
w edding-Cake.

One pound brown sugar, one pound
butter, one pound flour, twelve eggs, one
cup molasses, six pounds Valentia raisins,
three pounds currants, two pounds citron
one ounce cinnamon, one ounce mace,
one ounce cloves, two gills brandy-or
you can use, if you prefer, one gill whisky
and one gill lemon, juice, and the grated
rind of two lemons-twO nutmegs. Add
sufficient flour to dust the fruit
Having as a novice in cake making been
over and again grievously tormented by
insufficient directions as to the manner of
putting ingredients together, we will not
subject another to the same trial of pa.
thence, but give the mode of procedure so
explicitly that the most inexperienced
may work with confidence.
Wash the currants and put them aside
to dry. Pour boiling water upon the raj
sins few at time, and take out the
seeds-scalding the raisins greatly facili-
tates the operation of seeding and in no
way Injuries the fruit for cake. Slice the
citron thin, and do not leave the pieces
too large or your cake will be likely to
break apart when you cnt it. Chop the
raisins pretty fine-it is best to put not
more than quart in the chopping- bowl
at a time; then mix them carefully with
their proportion of currants and citron
and lay them aside in pan. When the
fruit is all mixed cream the butter, and
add all of the spice as soon as you COM
mence stirring in the sugar. Add the
molasses by degrees with the sugar; if
you need more liquid to make it stir
easily add portion of the liquor. Beat
till very light. Beat the yolks and whites
of the eggs separately and very thorough
lY; then add the yolks and what is left of
the liquor, and little more than half of
the flour; after that the whites of the eggs
and what remains of the flour, stirring
but little. Lastly dust your fruit little
at time, and mix it thoroughly with the
cake.
Have ready large pan or three good
sized bread tins, if you like better, pre-
pared in the following manner: Fitthree
papers caretully to your pan; grease them
thoroughly. Make d paste of equal parts
of Graham and white flour wet up with
water. The paste should be just stiff
enough to spread easily with spoon.
Place the first paper in the pan with the
buttered side next the dish; spread the
paste evenly over the paper, leaving it
as thick as you would roll pie-crust. In
spreading the sides of the pan you will
probably need to use little of the paste
to stick portions of the paper to the top
of the pan to keep it from slipping out of
place. Then press the second paper care
fully into it's place with the buttered side
away from the paste, and lastly, fit in the
third paper as you would into any bak
ing-pan.
80 80 Put in your cake, being careful to press
1t closely into the edges Of the pan; place
it in an oven of the same heat that you
would use in baking bread; keep up your
Ere so that it shall cool down very grad
ually. When the loaf lacks two shades
of being brown enough-and that will
probably be between an hour and an
hour and half before it is time to take it
out--grease paper and put over it, and
spread with paste. When the cake comes
out of the oven leave off its cover till near
ly cold.
Four hours will bake a loaf that takes
the whole recipe, and it is not too long
when you make it into three loaves
anything smaller had better be taken out
few minutes sooner.
Keep your cake in its case.
This mode of baking has the advantage
of never burning without most remarka-
BILE carelessness, and also that the cake is
nice to use within week from the time
of baking.-"E H." an Hearth and Home