Caledonian Wedding Cake
Ingredients
- 4 lbs raisins
- 4 lbs currants
- 4 lbs figs ⓘ
- 1/2 lb sweet almonds, blanche & chop ⓘ
- 1 lb candied peel ⓘ
- 4 lbs brown sugar
- 4 lbs flour, baked brown
- 4 lbs butter, beaten to a cream ⓘ
- 16 ounces sherry wine ⓘ
- 16 ounces brandy
- 32 eggs, beaten seperately ⓘ
- 2 pieces grated nutmeg ⓘ
- cinnamon ⓘ
- essence of ratafia ⓘ
- lemon essence
- 1 teaspoon baking soda, in whites of eggs ⓘ
- 1 teaspoon salt ⓘ
Instructions
- Bake 10 hours in a slow oven.
- One-quarter of this makes a nice large cake; full quantities, 4 stories high.
Nutrition & Diet Analysis (per serving)
875
kcal
44% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).