Does anyone have the old recipe for a wedding cake that has dried raisins, wine or brandy(beer) and its brown in color. It lasts for over a year even without being refrigerated. They hardly serve them in morden day weddings.
I need a recipe for a tradition wedding cake?
May 19th, 2010 by Kati
MOTHERS 200 YEAR OLD WEDDING CAKE
RECIPE
2 1/2 c. sugar
1/2 tsp. salt
1 doz. eggs
1/2 tsp. soda
1 c. brandy
1/2 tsp. allspice
1 tsp. vanilla
1/2 lb. butter
1/2 tsp. nutmeg
1 tsp. cloves
1 tsp. mace
6 c. flour (reserve 1 c. to flour fruit)
1 c. molasses
2 (11 oz.) pkgs. dark raisins
1 tsp. candied citron, chopped
1 1/2 c. chopped pecans
Cream sugar, salt and butter then add unbeaten eggs, 1 egg at a time. Add molasses, mix 5 cups of flour with soda, spices and fold in.
Add remaining 1 cup flour to fruit and mix until fruit is dusted, then fold into cake batter together with pecans, stir in brandy. Grease pans and line with brown paper, use 1 (10) inch pan and 3 (5 x 9 inch) loaf pans.
Bake at 275 degrees for 2 1/4 to 2 1/2 hours. Put pans of water under cakes in oven. When done, remove cakes from pan and cool on racks. Wrap cooled cakes first in brandy soaked cloths, then in plastic wrap and finally in foil.
Store in cool area and cure for at least 3 weeks before serving.
check out http://sumiram2006.googlepages.com/dessert
It has recipes for quite a few tasty cakes and desserts that can be prepared easily from home ..