The Superior times. [volume] (Superior, Wis.) 1870-1912, 1874-03-07
The Household.

WEDDING CAKE. lady correspond
ent OF Hearth and Home gives the fol
lowing directions for making weddin.
cake: One pound brown sugar, on,
pound butter, one pound -four, lively,
eggs, one cup molasses, six pound,
Valencia raisins, three pounds cur
rants, two pounds citron, one ounc,
cinnamon, one ounce mace, one ounc,
cloves, one gill brandy-or you car
use, II you prefer, one gill whisky anc
one gill lemon juice, and the grated
rind OF two iemons-two nutmegs ado
sufficient flour to dust the fruit
| Having as novice IL cake-makine
been over and over again gr1evouslJ
tormented by insufficient directions as
to the manner OF putting ingredients
| together, we will not subject another tC
the same trial of patience, 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 ralsins, a few at time, and take
out the seeds-scalding the raisins
| gently facilitates the operation of seed
ing, and IN no way Injuries the fruit fo1
cake. Slice the citron thin, and do not
leave the pieces too large, or your cake
will be likely to break apart when YOU
cut it. Chop the raisin8 pretty fine
1t is best not to put more than a quart
III the chOppIng- bowl at time then
mix them carefully with their proper
| ton OF currants and citron, and Law
them aside III 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 volks
and whites Of the eggs separately and
| very thoroughly; then add the yolks
and what is left of the liquor, and a
| 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 fruita little at time,
and mix it thoroughly with the cake
Have ready large pan or three
good sized bread tins, if you like bet
| ter, prepared III the following manner ::
Fit three papers carefully to your pan :;
grease them thoroughly. Make a paste
of equal parts of Graham and white
our wet up with water. The paste
should be just stiff enough to spread
easily with a 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 a 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 carefully into its place,
with the buttered side awry from the
paste, and lastly, fit IN the third paper
Is you would into any baking pan.
Put IN your cake, being careful to
press it 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 fire SO that it
shall cool down very gradually. When
the loaf lacks two shades of being
brown enough and that will probably
be between an hour and an hour and a
half before it is time to take 1t out
grease a paper and put over it, and
spread with paste. When the cake
comes out of the oven, leave off its
cover till nearly 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 advan-
tage of never burning without most re
II arkable careiessness, and also that
the cake is nice to use within a week
from the time OF baking.