French Wedding Cake Recipe

Instructions

1. Work to a waxy cream one pound of powdered sugar and one pound of butter well washed; break in ten eggs, two at a time, and knead for twenty minutes.
2. Mix in a plate, a teaspoon of ground cinnamon and of ground cloves, two teaspoons of ground allspice, one nutmeg, grated, and a teaspoon of ground mace; add these to the creamed butter, sugar and eggs, together with half a gill of confectioner's molasses.
3. Mix well for one minute with the hand, then add one pound of sifted flour, stirring for two minutes more, then two pounds of currants, two pounds of Sultana raisins, two pounds of Malaga raisins, one pound of candied citron finely sliced, one gill of Jamaica rum and one gill of brandy.
4. Mix the whole well together for fifteen minutes.
5. Butter the interior of a plain five-quart round cake mold, line with buttered paper, pour in the preparation and place in a very slow oven to bake for five hours.
6. When done lay it on a table to cool off for four hours preparatory to icing and decorating.