Friday, October 23, 2009

Fifth Generation Wedding Cake

No, I didn't bake one. The recipe comes from The Herald Tribune Home Institute Cookbook. Apparently, in the 1930's people thought this would be a good idea. Basically, it is a fruitcake with odd additions like wintergreen flavouring that you then pack tightly in an airtight tin filled with sugar. The idea is that it will still be good to eat on your 25th anniversary. The recipe makes a shocking 14 lbs. of fruitcake. I'm posting the recipe for amusement and historical interest-I'm not recommending it.

1 pound almonds
3 pounds currants
3 pounds raisins
1 pound mixed peel
2 cups cognac
4 cups flour
2 teaspoons baking soda
1 teaspoon cloves
1/2 nutmeg, grated
1 pound shortening
1 1/2 cups brown sugar
16 (!) eggs
3 drops wintergreen
1 cup molasses
1 cup sour cream

Blanch and shred the almonds. Mix with fruits, peel and brandy and let stand in a closely covered jar for two days. Sift together flour, soda and spices. Cream shortening until smooth. Add sugar and beat until fluffy. Add eggs one at a time. Then add wintergreen and molasses. Add flour alternately with nuts and fruit. Turn into greased pans filling about 3/4 full. Cover with greased waxed paper and steam two hours. Remove waxed paper and bake in a slow oven (250 degrees F.) for about 1/2 hour to dry surface. If kept covered in sugar in an airtight tin, the cake (so they claim) will be good on the 25th anniversary.

Makes 14 pounds of fruitcake.

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