AN EXCELLENT RECIPE FOR WEDDING CAKE.

Star (Christchurch), Issue 6514, 17 June 1899, Page 3

AN EXCELLENT RECIPE FOR WEDDING CAKE.

• Ingredients: l£lb of flour, l„lb'-of butter, fib of mixed candied peel, lib of dried cherries, l_lb of currants, £lb of almonds, 8 eggs, l£lb of castor sugar, £oz of spioas, 1 teaspoonful of salt, l£gill of brandy. Method -. Wash, pick and dry the currants, cut the cherries in small pieces, shred the candied peel finely, blanch and chop the almonds. Put the butter into a large mixing basin, work it with a spoon until it is creamy, stir, in the sugar, and. beat well together. Add very- gradually the. eggs arid flour, and' afterwards the rest of the ingredients. The cake should be beaten in dii Quito tiree-quarters of an hour. Line a hoop with • double folds of buttered paper, pour the cake into it, stand on a baking sheet, with twelve folds of paper underneath .and four on the top, to keep it from burning. Time to hake, about three hours in a moderately heated oven. Ahnond Icing for ' the Cake. —Ingredients : -Jib of .ground almonds, lib of icing sugar, white of egg. Method:'. Mix suga r and almonds together and use sufficient white of egg- to make a soft paste. Spread this over the top of the cake when the cake is nearly cold. Allow it to dry before icing with sugar. Sugar Icing for cake.— -Ingredients : 21b of icing sugar, two or more whites of eggs, a teaspoonful of lemon juice. Method: Put the sugar into a bowl, and stir in gradually the unbeaten whites of eggs, adding a drop of lemon juke occasionally. Work ,the icing with a spoon until it is a stiff, shining paste, for which two whites are generally sufficient. Spread all' over the cake, smooth it down with a. knife dipped in ooici water, stand the c^ke in a cool oven to harden. Ornaments can ba purchased for it.