In Jane Austen’s day, weddings were often held first thing in the morning, after which the bridal couple and their guests returned home to celebrate with a wedding breakfast like that served to Anna Austen and Benjamin Lefroy in 1814: “The breakfast was such as best breakfasts then were. Some variety of bread, hot rolls, buttered toast, tongue, ham and eggs. The addition of chocolate at one end of the table and the wedding-cake in the middle marked the speciality of the day.” Though rich fruit and nut cakes had been used for centuries, in 1786 Elizabeth Raffald was the first to publish a recipe for a cake specifically for weddings. The cake was served not only at the wedding breakfast, but also shared with the household servants and sent in pieces to friends and relatives who had not attended the ceremony. These wedding cakes were single tiered, double frosted confections, though by no means small. Queen Victoria’s 1840 wedding cake measured 9 feet around and weighed 300 pounds, although it was only 14 inches high. A period depiction of Queen Victoria’s wedding cake. This recipe makes an enormous cake. I have quartered the ingredients and it fit nicely into my 12 ½cm/ 5in deep, 25cm /10in springform pan. To Make a Bride Cake Take four pounds of fine flour well dried, four pounds of fresh butter, two pounds of loaf sugar, pound and sift fine a quarter of an ounce of mace the same of nutmegs, to every pound (more…)
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