Plum Cake, or Old-Fashioned Creole Wedding Cake

Gateau de Noces Creole a l’Ancienne

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 9 Cupfuls of Flour
  • Cupfuls of Sifted Sugar
  • Pounds of Butter
  • A Pound of Raisins, Seeded and Chopped
  • A Pound of Cherries, Chopped and Dried
  • A Pound of Currants, Washed, Cleansed and Dried 12 Eggs
  • An Ounce of Salt
  • Pounds of Shredded Orange, Lemon and Green Citron Peel, Combined
  • ½ Pint of French Brandy
  • ½ Gill of Caramel, or Burnt Sugar Coloring
  • 8 Ounces of Ground Almonds
  • The Juice of 4 Oranges
  • An Ounce of Ground Cloves Cinnamon, Nutmeg and Coriander Seed in Equal Proportions
  • 2 Teaspoonfuls of Baking Powder


Work the butter until it becomes very creamy, using a wooden spoon. Then add the sugar, working to a thick cream, and add the yolks of the eggs, well beaten and the juice of four oranges. Beat till light, and add by degrees the flour, salt and two teaspoonfuls of baking powder, working the batter well all the time. Then add the fruit, which you will have dredged slightly with flour, working them well into the batter. Add the whites of the eggs, beaten to a thick froth, and when all are well incorporated, pour the mixture into a large baking pan, lined with double sheets of buttered paper, and place on top of thick sheets of paper when you set it in the oven. Bake in a moderate oven and keep the heat regular and steady all the time, being careful not to increase or diminish it during the baking. Bake for two hours and a half. This is the largest Wedding Cake. To make a smaller one, use half the ingredients, and bake half the time.

To ice the Cake, clear it of the paper when it grows cold. Place it on a baking sheet, and cover the top with a coating of Orgeat Paste one and a half inches thick. Let it dry for an hour, and then cover with a coating of Plain Icing about half an inch in thickness. When this becomes hard, decorate it with a piping around the edges, in tasteful designs, mingling artificial orange buds and blossoms in the decorations. Add a delicate wreath of blush roses. This is the Old-Fashioned Creole Wedding Cake.