Old Fashioned Wedding Cake (Over One Hundred Years Old)

Mrs. A. J. Prentiss

Four and a half pounds flour, four pounds butter, four and a half pounds sugar, twelve pounds raisins, five pounds currants, three pounds citron, thirty-four eggs, four large nutmegs, one and a half tablespoons cloves, one ounce mace, three large tablespoons cinnamon, three large tablespoons rose extract, one cup molasses, one quart boiled sweet cider, one tablespoon soda. Bake four hours.

(Note: Since the Plymouth Cook Book was published in 1906, that would make this recipe circa 1780-1810. Looks like it would make either one enourmous cake or several smaller ones. Today's wedding cakes are often light airy cakes. This seems almost to be a spice/fruit cake. If you are looking for a cake that will feed a crowd I beleive this one is it.)

Stuffed Apples

Mrs. Hugh Means

Six sweet apples, peel and core, stuff centers with chopped nuts and raisins or dates, plug with pieces of apples and bake until tender. Serve with whipped cream.

Imperial Cake

Mrs. L. Bullene

One pound sugar, one pound butter, one pound flour, one pound almonds, one pound raisins, three-fourths pounds citron, one pound eggs or ten eggs, one glass rose water, a little mace. This is sometimes called a white fruit cake. Bake it in the same way as ordinary fruit cake. The almonds should be blanched and chopped and the raisins cut, citron sliced fine.