Wedding Cake
4 pounds raisins
½ ounce ground cloves
3 pounds currants
1 pound butter or shortening
1 pound citron
1 pound brown sugar
1 pound flour
10 eggs
½ ounce mace
2 cups molasses
½ ounce cinnamon
¼ cup strong coffee
½ ounce nutmeg
Seed the raisins and chop them. Wash the currants and remove the little stems by vigorously rubbing them in a coarse towel, then shake in a colander. Cut the citron into small pieces. Sift the flour and spices together so that they are thoroughly mixed. Rub the butter or shortening and sugar together until they are foamy. Beat the yolks until they are thick and lemoncolored, then add them to the fat and sugar. Add the molasses and coffee and stir well. Sift a little of the flour over the fruit and add the rest of it to the cake mixture, beating until smooth. Add the fruit and lastly fold in the beaten egg-whites. Put in deep cake pans lined with greased paper and bake in a slow oven (320° F.) for three or four hours. When cold, frost the top with boiled frosting, maple-sugar frosting, brown-sugar frosting, or coffee frosting.