Recipes > Desserts > Cakes > Wedding Cakes > Wedding Cake

Wedding Cake


  • 2 cups shortening
  • 2 cups sugar
  • 6 eggs
  • 4 cups seeded raisins
  • 4 cups currants
  • 1 cup shelled almonds
  • 2 tablespoons chopped orange peel
  • 2 tablespoons chopped lemon peel
  • 2 cups sliced citron
  • 1 cup grape juice
  • 4 cups flour
  • 2 teaspoons cinnamon
  • 4 teaspoons baking powder
  • 1/2 teaspoon grated nutmeg
  • 1/2 teaspoon ground mace
  • 1/4 teaspoon allspice
  • 1/4 teaspoon cloves
  • 1/2 teaspoon salt


Cream shortening and sugar together.

Add beaten yolks of eggs.

Add raisins and currants, which have been washed and dried and over which a half cup of flour has been sifted.

Blanch almonds and put through food chopper with lemon and orange peel and add.

Slice citron very fine and add.

Stir in grape juice and half of stiffly beaten whites of eggs.

Sift together flour, baking powder, spices and salt and add.

Mix well and fold in remainder of beaten whites.

Pour into two 12-inch loaf pans which have been greased and lined with four layers of brown paper and bake in moderate oven one hour.

Then cover with double layer of brown paper, put asbestos plates underneath and continue baking about two hours longer.


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The New Dr. Price Cookbook (1921).

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