Bride's Cake. A Splendid Recipe.

Ingredients

• 4 3/4 lbs butter
• 1 lb sugar
• lemon flavor
• rose flavor
• 5 pounds flour
• 31 eggs
• 2 lbs powdered sugar
• 1 oz ground nutmeg (or one ounce ground mace)
• lemon extract (or orange flower water)
• 4 lbs of currants
• 4 lbs of raisins
• 2 lbs of citron
• 1 lb almonds

Directions

Prepare the day before

1. Wash the currants from grit and spread them on a folded cloth to dry.
2. Stone* the raisins and cut in two.
3. Cut the citron in slips*.
4. Chop or slice one pound of blanched almonds.

Directions

1. Beat together three-fourths of a pound of butter and one pound of sugar.
2. Alternate pouring the seventeen beaten egg whites with a pound of sifted flour into the butter mixture. 
3. Flavor with lemon or rose, and bake.
4. Combine remaining flour, butter (creamed), powdered sugar, and whole eggs. 
5. Add either ground nutmeg or mace
6. Add either lemon extract or orange flower water
7. Beat the sugar with the remaining yolks into a smooth paste.
8. Beat the flour, butter, and yolk mixture together. 
9. Add remaining spices and a half-pint of brandy.
10. beat egg whites to a froth and stir to the brandy mixture.
11. Strew half a pound of flour over the chopped fruit until coated.
12. Stir the fruit into the mixture in degrees.
13. Pour the mixture in two large buttered basins lined with white paper. [about 2 inches deep]
14. Bake in a moderate oven for two hours.

Definitions:

stone - to pour boiling water over and let stand for 5 to 10 minutes before rubbing between fingers to de-seed

slip - slice

Blanche - Almonds are blanched by pouring hot water on them and slipping off the brown coating.

creamed - beaten until creamy and smooth

Strew - scatter or spread (things) untidily over a surface or area.

Stir in degrees - stir in sections

Source — Creole Cookery Book
Prepared by Erika Dortch
Louisiana Anthology
December 22, 2021