Wedding Cake II
4 teaspoons cinnamon 4 teaspoons allspice 1½ teaspoons mace 1 nutmeg, grated 14 teaspoon soda 3 lbs. raisins, seeded and cut in pieces 2 lbs. Sultana raisins 1½ lbs. citron, thinly sliced and cut in strips 1 lb. currants 1½ preserved lemon rind 1½ preserved orange rind 1 cup brandy 4 squares chocolate, melted 1 tablespoon hot water Cream the butter, add sugar gradually, and beat thoroughly. Separate yolks from whites of eggs, and beat yolks until thick and lemon-colored. Add to first mixture, then add flour (excepting one-third cup, which should be reserved to dredge fruit), mixed and sifted with spices, fruit dredged with flour, lemon rind and orange rind finely chopped, brandy. chocolate, and whites of eggs beaten until stiff and dry. Just before putting into pans, add soda dissolved in hot water. Cover pans with buttered paper, and steam four hours. Finish cooking by leaving in a warm oven over night. 1½ lb. butter 1/2 lb. sugar Yolks 5 eggs Whites 5 eggs Grated rind 1/2 lemon 2 teaspoons lemon juice