The Cairo bulletin., 1906-11-16
THE WEDDING CAKE
CONNECTION REQUIRES MUCH
CARE AND TIME.
Fundamental Rules t. be Observed in
the Preparation of This Most I'M
portant Adjunct to the Mar
rage Feast.

| In getting ready for the wedding
! cake it is easier to prepare the fruit
Il day or two ahead of the baking
! Weigh, after seeding, two pounds OF
raisins; clean two pounds of currants
by rubbing in -four; shave fine pound
and a half of c;tron, keeping 1t sepa,
rate from the other fruits shred two
ounces each candied orange and lemon
peel and chop fine one pound sweet
almonds that have been blanched and
dried; mix together thoroughly, eX
cepting the citron, and dredee well
with -four, using about a half cup
The next morning you can finish mix
ing the cake. then set away over
night In a cold place to ripen, or bake
the same day, as preferred \ cele-
brated wedding cake baker in Boston
always mixes her cakes the day be
fore baking and just here let me eau
tion you about the baking itself No
matter how rich the ingredients are
and how carefully put together i'm
proper baking spells everything; if
ugly brown instead of black. DO not
try to bake a fruit cake in the oven
of gas range if you can possibly
avoid it: the heat is too intense Five
hours slow baking is about the time
required for the proper baking of
wedding cake. It should not rise
quickly like a cup or sponge cake,
but slowly swell while the rich fruit
juices pcrmeate the whole There
must be slow baking 70 have the cake
as it should be, black, moist and richly
fragrant If you find yourself limited
to the gas oven, steam the cake in a
steamer until three-fourths done. then
finish in the over with one burner
turned half on
For = coal fire, bank it up to last
six hours with the addition from time
TO time of a shovel of coal DO not
put on enough TO reduce the oven
heat, which should be slow and uni
form. If il shows signs Of baking too
fast. cover with paper and set a little
dish of cold water il tne oven, chang
ing for cold as it gets bot
And now to return to the mixing.
And first. the dry ingredients
Into one pound sifled pastry -four
mix thoroughly two teaspoonfuls each
cinnamon and mace, one teaspConful
each nutmeg and a'lspce. half tea
spoonful each salt and cloves
Next beat to a very light cream one
pound each butter ana sort coffee su.
gar When light add ~ eggs. one at
a time, beating hard between each ad |
dition 1t viii be much easier to do |
this beating with the hand. as confec. /
TONERS do. instead OF with a spoon |
When these are well blcnd.d add The /
siNed flour mixture. alternating with /
The moisture. which should include |
Wo tdLlespu0unls strained honey OF /
molasses. as preferred two ounces /
zach brandy OF port wine. or the rich I
ruit syrup from preserved cherries
peaches COT uti frutu and the juice
IF csc orange and one lemon Nix
thoroughly and smoothly. then set
away over night in cold place Tho
.cAt morning when ready 10 bake.
nix again turn into pans lined with
.eycTei thickLe-ses of oiled paper DO /
lot make over three inches iu thick
iess. as the batter -welis in the slow
iaking. The citron may be put in
With the other fruit or saved ont and
Iut in rows across The width of The
.au in fhe batter % preferred .ew
.ls. caudied cherries or chopped dates
mas be used in place 0f So many cur
ants Watch thc cake faithfully an I
u-in- it's baFinz. not allowing it fn
.r07H too rapids The oven uusr
~ kept af a proper hear by an intcii- +,
.ent use of the stove damre-s. II it /.
Gems 600 hot after the dampers are
% turned OF. set pan ~ cold water |
b the oven. changing fl for fresh as
grows bot When done. take from I (
be oven carefully. ser ont OF a draft /
ut let it stand BOZ tfe tin until quite
old.
As rich wedding cake improves wlfh
&c. 80 is desirable io make it some
me in advance of the ceremony. D. Il
lr any reason. houeFer. Us baking ]
1s been delayed. .Ea less MAJ be-