The Wedding Cakes

Plain Wedding Cake

1/2 cup butter
1 1/2 cups sugar
3 egg yolks
1/2 cup milk
2 1/2 cups flour
3 1/2 teaspoons Calumet Baking Powder

1 teaspoon each cinnamon, ground cloves, grated nutmeg, powdered mace
3/4 cup seeded raisins washed, dried and cut in pieces
3/4 cup currants washed and dried
1/4 pound of citron cut in small, thin pieces
3 egg whites

Roll fruit in 1/2 cup flour, and sift the rest with the baking powder and spices. Mix like a feather cake; put butter in a mixing bowl, work it with a spoon until creamy, add sugar gradually, and continue creaming. Beat egg yolks until light-colored and thick, then add milk and egg mixture to the creamed butter and sugar, alternating with the leftover flour that has the baking powder and spices in it. Then, add the floured fruit just before the stiffly beaten egg whites. Bake in a thick loaf, in a moderate oven (325°F - 375°F). Cover with a plain, white frosting.

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