Prep 30 mins
Cook 10 hrs
Found in old British cookbook, don't expect anyone to make this but just interesting.
- 4 lbs raisins
- 4 lbs currants
- 4 lbs figs
- 1⁄2 lb sweet almonds, blanche & chop
- 1 lb candied peel
- 4 lbs brown sugar
- 4 lbs flour, baked brown
- 4 lbs butter, beaten to a cream
- 16 ounces sherry wine
- 16 ounces brandy
- 32 eggs, beaten seperately
- 2 pieces grated nutmeg
- essence of ratafia
- lemon essence
- 1 teaspoon baking soda, in whites of eggs
- 1 teaspoon salt
- Bake 10 hours in a slow oven.
- One-quarter of this makes a nice large cake; full quantities, 4 stories high.
this cake is actually surprisingly delicious. it is very filled with things, i would not, however, use it as a wedding cake. i switched a few of the ingredients to make it a little less fanciful and used it as a party dessert. thanks, it was a hit! i even had a little history to go with it!
Interesting fact: in "olden days" the British and then the Colonials used sweet butter as the frosting for their wedding cakes. Wealthy families could afford the extraordinary price of sugar and were the only ones to regularly sprinkle the butter with a veil of sugar.