Wedding Cake

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Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

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  • 1 lb. butter.
  • 1 lb. sugar.
  • 12 eggs.
  • 1 lb. flour.
  • 2 teaspoons cinnamon.
  • Nutmeg, ¾ teaspoon
  • Allspice, ¾ teaspoon
  • Mace, ¾ teaspoon
  • ½ teaspoon clove.
  • 3 lbs. raisins seeded and cut in pieces.
  • 1 lb. currants.
  • 1 lb. citron thinly sliced and cut in strips.
  • 1 lb. figs finely chopped.
  • ¼ cup brandy.
  • 2 tablespoons lemon juice.


Cream the butter, add sugar gradually, and beat thoroughly. Separate yolks from whites of eggs; beat yolks until thick and lemon colored, whites until stiff and dry, and add to first mixture. Add flour (excepting one-third cup, which should be reserved to dredge fruit) mixed and sifted, with spices, brandy, and lemon juice. Then add fruit, except citron, dredged with reserved flour. Dredge citron with flour and put in layers between cake mixture when putting in the pan. Bake same as English Fruit Cake.