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Wedding Cake

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  Flour 3 1⁄4 Pound
  Salt 1⁄4 Teaspoon
  Ground cinnamon 3 Teaspoon (Leveled)
  Ground mace 3 Teaspoon (Leveled)
  Nutmeg 1 , grated
  Baking powder 1 1⁄2 Teaspoon
  Butter 3 Pound
  Castor sugar 3 Pound
  Parisian essence/Other gravy browning 1 1⁄2 Teaspoon
  Eggs 24 Large
  Currants 5 1⁄2 Pound
  Sultanas 2 Pound
  Glace cherries 1 1⁄2 Pound
  Chopped mixed peel 1 1⁄4 Pound
  Lemon 1 , rind and juice
  Blanched chopped almonds 1 Pound
  Rum/Brandy / rum and brandy 6 Fluid Ounce (1.5 Gill)

Prepare and line 5 cake-tins, one 12 in diameter, one 8 in., and one 4 in diameter.
Sift together flour, salt, spices and baking-powder.
Mix together all the fruit with a little of the measured flour.
Cream the butter and sugar very well, add browning.
Add egg and flour alternately to the creamed fat, beating well between each addition.
Stir in the prepared fruit, almonds and brandy.
Divide half of the mixture between the 2 smaller tins, and put the remaining half of the mixture in the biggest tin.
Tie a thick band of brown paper round the outside of each tin.
Smooth the mixture and make a depression in the centre of each cake.
Bake the 4-in cake for 2-3 hr., the 8-in cake for 3 1/2—4 hr., and the 12-in cake for 5—6 hr
Put in a cool oven (310° F., Gas 2) for the first 1/2 hr., then reduce heat to very cool (290°-240° F., Gas 1-1/2) for the remainder of the time.
To finish the cakes.
To cover the 4-in cake with almond paste 1 lb. ground almonds, etc., will be required; 2 lb. ground almonds, etc., for the 8-in cake and 5 lb.
ground almonds, etc., for the 12-in cake.
For the royal icing use 1 lb. icing sugar, etc., for the 4-in cake, 2 lb. for the 8-in cake and 3 lb. sugar, etc., for the 12-in cake.
Decoration of each cake is then completed upon silver boards (of correct size) covered with a lace d'oyley.
The cake is then assembled by placing one cake on top of the other with pillars supporting them.
The pillars for the bottom tier should be 3 in in height and for the top the pillars should be 4 in high.
Place a silver vase containing white flowers and smilax on top.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cook Time: 
870 Minutes

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 430 Calories from Fat 172

% Daily Value*

Total Fat 20 g30.3%

Saturated Fat 10.2 g50.8%

Trans Fat 0 g

Cholesterol 105.3 mg35.1%

Sodium 44.6 mg1.9%

Total Carbohydrates 58 g19.4%

Dietary Fiber 4.1 g16.3%

Sugars 34.6 g

Protein 6 g13%

Vitamin A 11.4% Vitamin C 41%

Calcium 6.8% Iron 11.6%

*Based on a 2000 Calorie diet

Wedding Cake Recipe