- 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.
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.