1/4 lb. citron, cut into thin slices
1/2 lb. apricots, dried, steamed, and chopped
1/2 lb. raisins, chopped
1/2 lb. candied cherries, cut into pieces
1/2 lb. dates, chopped
1/2 lb. almonds, blanched and cut into thin strips
1 c. butter
1 c. brown sugar
1 egg
1/2 c. milk
1 Tb. baking powder
1/2 tsp. cloves
1 tsp. cinnamon
1/2 tsp. nutmeg
2 c. flour
Steam the citron and apricots until they are soft, and then cut them in
the required manner. Prepare the other fruits and the almonds. Cream the
butter, add the sugar, egg, and milk, and beat thoroughly. Sift the
baking powder and spices with the flour and add these. Dredge the fruits
and nuts with flour and fold them into the mixture. Bake for 2 hours in
a slow oven in small loaf pans lined with paper and containing about a
1/2 inch layer of flour in the bottom, or steam for 3 hours and then
bake for a short time in a moderate oven.
83. WEDDING CAKE.--Fruit cake has been used so much for wedding cake
that it has come to be the established cake for this purpose. However,
when fruit cake is to be used for weddings, a richer variety is
generally made, as will be observed from the ingredients listed in the
accompanying recipe. Wedding cake is usually cut into small pieces and
presented to the guests in dainty white boxes.