New-York tribune., 1918-06-02
WEDDING CAKE FOR
THE WAR BRIDE
BY VIRGINIA CARTER LEE

uTHERE has always been certain senti-
ment attached to a homemade wedding
cake, and now that the times are so rife
with weddings a wartime wedding cake that
l. not only good, but wheat saving, seems espe-
+ naly appropriate.
Many excellent cooks declare that steamed
Wedding or fruit cake is better than baked
one. 1t is certain that one prepared by this
method comes forth delightfully."- rich and
Fl moist; but even in this event it is the better
plan think, to place it in the oven for ten
Or fifteen minutes, to form good crust after
i its removal from the steamer
II baked regularly IN the oven, it should be
avery, very slow one and one can hardly err
BY having it too slow. If {. coal range is used,
the fire must be arranged beforehand and then
banked, so that a moderate degree of heat is
assured for number of hours.
Never attempt to bake the cake with a fire
that has been freshly made, for it will scorch
or burn the cake in nearly every instance Gas
Is the ideal fuel for baking any rich cake of
THIS nature, as the degree of heat can be ad-
luSted to a nicely.
Begin the preparation by lining the baking
'erial to select for the pan, but if tin one
must be used. line it with four thicknesses of
lightweight brown paper that has been we'll
creased on the inside. The graniteware pan
VIII only require two thicknesses of paper.
AuC recipe given VIII Wdhc ttll pOuiOS VI
cake and for the stated amount of ingredients
Mo four-quart pans will be required or one
arge one holding over seven quarts (the two
smaller pans are recommended).
Before beginning to mix the cake weigh the
materials when weight is given. Sift flour
before weighing, then sft again after soda and
pices' are added. PulveriZe the baking soda
seiore measuring. Cut the citron in thin
aices and then in narrow strips. Seed the
1ssins, wash the currants and after draining
ry with a towel. Have almonds and candied
peel chopped fine, and in measuring use half
pint cup.
The ingredients required axy as follows:
ohe pound each OF oleo, brown sugar and mixed
rye, rice and wheat flour (one-third pound
Ech), half pound Of sliced candied citron,
hree pounds of currants, three pounds of
aislns. half pound of blanched chopped al
nonds and ne-eghth of pound each of
sasnded lemon and orange peel, nine eggs, one
smoes spoontul OF ground cinnamon, one table
sp0oniul Of ground mace, one tablespoonful of
grated nutmeg three gills of brandy, one-half
sxsaspoonful of baking soda and half cupful
moasses.
Cream the oleo and sugar, add the beaten
gg yolks, beaten whites and molasses the
pnsandy and the -four with The soda and spices
sseat we'll and lastly mix in the fruit, lightly
ssoufed. The citron may be added in layers as
we mixture is poured into the pans.
Draw the batter slightly away from the
Satre and toward the sides of the pam This
sSaes saSsures level top. Bake, if in two loaves,
so9ut three hours
j, nake the wedding cake at least week before
ha s wanted as it improves in flavor by stand
ki s3. and as the frosting darkens by contact
eos.. as the cake, it may require two or three
H. p Let each stand for twelve hours before
apn.a. aex5 Is applied, or the wedding cake may
sssar val Drown and crusty, minus frosting, as
ths S;sssme sacrifice to the sugar situation Ii
tnsu directions are carefully followed, the ''war
SdeS;S,1% Wedding cake" will be found quite as
skjIlsS 8 as the most famous production OF the