Baking an 1800s Wedding Cake |1828| Historical Recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine can be more budget-friendly.

currants

🥗Healthier: dried cranberries

💰Cheaper: raisins

Dried cranberries offer a similar tartness and raisins are often less expensive.

candied citrus peel

🥗Healthier: fresh citrus zest

💰Cheaper: dried fruit

Fresh zest adds flavor without added sugar, and dried fruit can be less costly.

fondant

🥗Healthier: ganache

💰Cheaper: buttercream

Ganache is a rich alternative, while buttercream is easier to make.

Preheat the oven to 350°F (175°C).

Grease and flour multiple cake pans.

In a large bowl, cream together butter and sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition.

In a separate bowl, sift together flour, baking powder, and salt.

Gradually add the dry ingredients to the creamed mixture, alternating with milk.

Stir in vanilla extract and mix until just combined.

Fold in almonds, currants, and citron.

Divide the batter evenly among prepared pans.

Bake for 25-30 minutes or until a toothpick inserted comes out clean.

Allow cakes to cool in pans for 10 minutes before transferring to wire racks.

Once cooled, level the tops of the cakes if necessary.

Layer the cakes with frosting of choice, stacking them carefully.

Cover the entire cake with fondant or royal icing, smoothing the surface.

Decorate with edible flowers as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens