Good common wedding cake may be made thus: Four pounds of flour, three
pounds of butter, three pounds of sugar, four pounds of currants,
two pounds of raisins, twenty-four eggs, half a pint of brandy, or
lemon-brandy, one ounce of mace, and three nutmegs. A little molasses
makes it dark colored, which is desirable. Half a pound of citron
improves it; but it is not necessary. To be baked two hours and a
half, or three hours. After the oven is cleared, it is well to shut
the door for eight or ten minutes, to let the violence of the heat
subside, before cake or bread is put in.
To make icing for your wedding cake, beat the whites of eggs to an
entire froth, and to each egg add five teaspoonfuls of sifted loaf
sugar, gradually; beat it a great while. Put it on when your cake is
hot, or cold, as is most convenient. It will dry in a warm room, a
short distance from a gentle fire, or in a warm oven.