Wedding Cake
[Tier 1]
Ingredients:
12 inch square tin
1 1/2 lb flour
1 1/4 lbs castor sugar
1 lb raisins
12 ozs mixed peel
8 ozs almonds (shredded)
2 teaspoons caramel
12 large eggs
1 glass whiskey
1 1/2 lbs butter
1 1/4 lbs sultanas
1 lb currants
12 ozs glace cherries
2 heaped teaspoons mixed spice
Juice 1 lemon & grated rind of 2 lemons
1/4 teaspoon of salt
Method:
Cream butter and sugar to fluffy texture. Add lemon rind. Add beaten eggs and flour alternately until all is added. Add caramel and glass whiskey and the lemon juice. Add the remainder of the ingredients. Stir lightly but well. Turn mixture into tin lined with two thickness of greased paper(one butter paper, the other tin foil) and bake in very moderate oven 325F (regulo 1) and continue to bake for a further 4-5 rs or until cooked.
N.B. When the top is sufficiently browned cover it with double sheet greaseproof paper or single sheet tin foil.
When the cake is cold pour some whiskey over it. Make small holes in top of cake with darning needle to help whiskey to penetrate
[Tier 2]
Ingredients:
10 inch square tin
1 1/2 lb flour
1 1/4 lbs castor sugar
10 ozs raisins
8 ozs mixed peel
5 ozs almonds (shredded)
1 teaspoons caramel
8 large eggs
1 1/2 lbs butter
2 lbs sultanas
10 ozs currants
5 ozs glace cherries
1 1/4 teaspoons mixed spice
Juice 1/2 lemon & grated rind of 1 lemons
good pinch salt
1 glass whiskey
Method:
Make mixture as for bottom tier. Put into prepared tin and bake in moderate oven 325F (regulo 2) for 1 hr. Reduce heat to 300-275F (regulo 1) and continue baking for 3 1/3 - 4 hrs.
[Tier 2]
Ingredients:
6 inch square tin
6 ozs flour
4 ozs castor sugar
6 ozs raisins
2 ozs mixed peel
1 ozs almonds (shredded)
1/4 teaspoons caramel
1/2 glass whiskey
3 large eggs
4 ozs butter
8 ozs sultanas
6 ozs currants
1 oz glace cherries
1/2 teaspoons mixed spice
Juice 1/2 lemon & little lemon juice
small pinch salt
Method:
As for other tiers. Bake in moderate oven 325F (regulo 2) for 1 hr. Reduce heat 275F (regulo 1) and bake for further 2-2 1/2 hours until cooked. Always cover cake when brown enough with tin foil or greaseproof paper.