Wedding Cake
Take one pound of brown sugar; one pound of butter; one pound of flour; four pounds of raisins; three pounds of currants; one pound of citron; two cups of molasses; one wine-glass of brandy; one-half ounce of mace; one-half ounce of cinnamon; onehalf ounce of nutmeg; one-half ounce of cloves; ten eggs. Seed the raisins and chop them rather coarse. Wash the currants, remove the little stems by vigorously rubbing the currants in a coarse towel, and dry the fruit thoroughly. Cut the citron into rather small pieces. Sift the flour, put in all the spice, and sift again to mix thoroughly. Rub the butter and the sugar together until they form a light cream. Separate the whites and the yolks of the eggs, beat the yolks light, add to the butter and sugar; then add the molasses and brandy, stirring well after each addition. Sift a little of the flour upon the raisins and currants, and stir the rest of it into the mixture, beating until smooth; then add the fruit and lastly the beaten whites of the eggs. Line two medium-sized cake-tins with well-buttered paper, divide the mixture between them, and bake for two hours, in a slow oven. This cake will last for years. Keep it in a stone jar or tin box in a cool place.