- Thread starter
- #41
The bride cake recipe is from 1769 and must have been some cake.
Holy manoly. They made a quarter batch and it was over five pounds. Beat 32 egg yolks for at least 30 minutes. I'd use my commercial mixer with the big whisk.
I'd try that.
I have a fruitcake and pudding cookbook published about 20 years ago by the Australian Women's Weekly. Lovely book! Apparently the magazine used to get a lot of traffic about its own fruitcake recipe, which I've tried. Wasn't the best I ever had but I did walk around talking in a fake Oz accent for a while (with apologies to our Australian members). There is a Marsala-infused pistachio cake in there that is just ace. I'm not so much on puddings as fruitcakes, but they're not off my menu. There's also a Cointreau-infused orange cake that's good. No bride cakes but there is a nice looking groom cake.
I'm gonna save that recipe to my files! Never know when one of the neighbours will have a spare bucket of eggs they need to get rid of.
O.H.