WEDDING CAKE

Fruit cake has been used so much for wedding cake that it has come to be the established cake for this purpose. However, when fruit cake is to be used for weddings, a richer variety is generally made, as will be observed from the ingredients listed in the accompanying recipe. Wedding cake is usually cut into small pieces and presented to the guests in dainty white boxes.

WEDDING CAKE

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2 lb. sultana raisins
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1 lb. dates, chopped
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1 lb. citron, cut into thin strips
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1 lb. figs, chopped
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1 lb. butter
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1 lb. sugar
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8 eggs
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1 lb. flour
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1/2 tsp. soda
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2 tsp. cinnamon
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1/2 tsp. nutmeg
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1/2 tsp. allspice
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1/2 tsp. cloves
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1/2 c. grape juice

Prepare the fruits and dredge with one-third cupful of the flour. Cream the butter, add the sugar gradually, and beat together thoroughly. Separate the eggs, beat the yolks until they are thick and lemon- colored, and add to the sugar and butter. Sift the flour, soda, and spices together, and add to the mixture.

Fold in the egg whites beaten stiff, add the grape juice, and fold in the fruits. Bake in the same way as fruit cake.

CAKE ICINGS AND FILLINGS

NATURE, PURPOSE, AND APPLICATION

Certain varieties of cakes are served plain, but the majority of cakes are usually covered with a sugar mixture of some description known as icing. In addition, if a cake is baked in layers, a filling, which may be either the same as the icing used for the covering or a mixture resembling a custard, is put between the layers to hold them together.

These icings and fillings are used for the purpose of improving both the taste and the appearance of the cake, as well as for the purpose of retaining the moisture in it. Some of them are very simple, consisting merely of powdered sugar mixed with a liquid, while others are more elaborate and involve a number of ingredients.

They may be spread over the cake, put on thick in a level manner, or arranged in fancy designs on a plain background of simple icing with the use of a pastry tube or a paper cornucopia. These decorations may be made in white or in various colors to suit the design selected for decoration.

It is well to understand just what cakes may be served without icings and fillings and what ones are improved by these accompaniments. Sponge cakes, as a rule, are not iced elaborately, for a heavy icing does not harmonize with the light texture of this kind of cake.

If anything is desired, a simple sugar icing is used or the surface of the cake is moistened with the white of egg and then sprinkled with sugar. Butter cakes, especially when baked in layers, although they are often much richer than sponge cakes, are usually iced. When they are baked in the form of loaf cakes, they may or may not be iced, as desired.

Very rich cakes made in loaf-cake form are usually served without icing, unless they are served whole and it is desired to make them attractive for a special occasion.