The wageworker. (Lincoln, Neb.) 1904-????, 1906-11-23
THE WEDDING CAKE
CONNECTION REQUIRES MUCH
CARE AND TIME.
Fundamental Rules to be Observes ~
the Preparation of This Most I'm.
portant Adjunct to the Mar
r. riage Feast,

r. rage Feast,
In getting ready for the wedding
cake, it is easier to prepare the fruit
a day o: two ahead of the baking.
Weigh, sitter seeding, two pounds of
raisins; clean two pounds OF currants
by rubbing in -four; shave fine pound
and half of citron, keeping it sepa-
rate from the other fruit; 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 dredge well
with flour, using about half cup.
The next morning you can finish mix
ing the cake, then set away over
night in cold place to ripen, or bake
the same day, as preferred. cele-
brated wedding cake baker in Boston
always mikes her cakes the day be-
fore baking; and just here let me eau
ton you about the baking itself. No
matter how rich the ingredients are
and how carefully put together I'M
proper baking spells everything; il
baked too fast the cake will be an
ugly brown instead of black. Do not
try to bake fruit cake in the oven
of a 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. 1t should not rise
quickly, like a cup or sponge cake,
but slowly swell while the rich fruit
juices permeate the whole. There
must be slow baking to have the cake
as it should be, black, moist and richly
fragrant. II 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
10 time of a shovel of coal. Do not
put on enough to reduce the oven
heat, which should be slow and uni
form. If it shows signs of baking too
last. cover with paper and set little
dish of cold water in the oven, chang
ing for cold as it gets hot.
And now to return to the mixing.
And first the dry ingredients.
Into one pound sifted pastry -four
mix thoroughly two teaspoonfuls each
cinnamon and mace, one teaspoonful
each nutmeg and allspfce, half tea.
spoonful each salt and cloves.
Next beat to a very light cream one
pound each butter and soft coffee SUI
gar When light add IL eggs, one at
n time, beating hard between each ad
dition. 1t will be much easier to do
h,
TONERS do, instead Of with spoon.
When these are we'll blended add the
sifted Sour mixture, alternating with
the moisture, which should include
Two tablespoonful strained honey or
molasses, as preferred, two ounces
each brandy or port wine, or the rich
fruit syrup from preserved cherries.
peaches or tutti frutti and the juice
Of one orange and one lemon. Mix
thoroughly and smoothly, then set
away over night in a cold place. The
next morning, when ready to bake,
mix again, turn into pans lined with
several thicknesses of oiled paper. Do
not make over three inches in thick
ness, as the batter swells in the slow
baking. The citron may be put in
with the OLleT lFull Ut SsiNcu Jul anu
put in rows across the width OF the
pan in the batter. If preferred, few
figs, candied cherries or chopped dates
may be used in place of SO many cur
rants. Watch the cake faithfully all
during it's baking, not allowing it to
brown too rapidly. The oven must
be kept at proper heat by an intelli'
gent use of the stove hampers. If it
seems too hot after the hampers are
all turned Off, set a pan of cold water
in the oven, changing it for fresh as
it grows hot. When done, take from
the oven carefully, set out of draft
but let it stand in the tin until quite
cold.
AS rich wedding cake improves with
age, it is desirable to make it some
time in advance of the ceremony. II
for any reason, however, its baking
has been delayed. the loaves may be
pierced with skewer or knitting
needle and little brandy poured il
to hasten its ripening.