625 Choice Recipes from the
Ladies of the Second Congregational Church of Holyoke

Wedding Cakes You Can Make


Two cups of sugar; one-half cup of butter; one cup of milk; three eggs; two teaspoonsful of cream of tartar; one teaspoonful of soda; three cups of flour; mix and bake in five layers; for the well, grate the rind of three small or two large lemons; add the juice of the same, with one cup of sugar; one egg; one-half cup of water; one teaspoonful of butter; one tablespoonful of flour; mix with a little water; boil till it thickens, then place between the layers of cake; this is better after having been kept a week or ten days. — Mrs. S. B. Sheldon.


Three eggs; one cup of sugar one cup of flour; one teaspoonful of cream of tartar, rubbed in the flour; one half teaspoonful of soda, dissolved in three tablespoonsful of sweet milk; lemon; bake in a long tin; then spread on jelly, when the cake is a little warm, and roll. — Mrs. Post.


One cup of sugar; three eggs; one cup of flour; one-half teaspoonful of soda; one teaspoonful of cream of tartar; bake in square pans; spread with jelly, and roll in cloth while hot. — Mrs. W. S. Loomis.


Cup of sugar; two-third of a cup of butter; two eggs, yolkes and whites beaten separately; one-half cup of sweet milk; one and one half cup of flour; one and one-half teaspoonsful of baking powder; bake in two sheets; one-half pound of figs, chopped fine; one half cup of sugar; one-quarter cup of water; boil to a paste; spread between the cakes. — Mrs. H. E. Nash.

Three eggs; two cups of sugar; one cup of butter; one cup of milk; one teaspoonful of soda; two teaspoonsful of cream of tartar; add flour enough to thicken; bake in layers; cover one pound of figs with warm water; when softened remove and chop very fine; beat the whites of two eggs to a stiff froth; add six tablespoonsful of sugar; with this mix the figs and enough sweet milk to make it spread easily; place this between the layers (when cold,) and on top of the cake. — Mrs. Wiley.

Two cups of sugar; one cup of butter; three and one-half cups of flour; one-half cup of sour milk; one-half teaspoonful of soda; one-half teaspoonful of cream of tartar; one pound of figs, shredded; live eggs; one-half teaspoonful of vanilla; little mace; whites of two eggs for frosting. — Mrs. J. L. R. Trask.


Take ten ounces of butter in a basin; add to it, and whisk well one pound of sugar; then add six eggs; beat them well into the butter and sugar, one at a time, till the six are in; then mix in lightly one pound of flour; three tablespoonsful of baking powder; the grated rind and juice of one lemon; bake on tin plates; put two tablespoonsful on each plate; when all are done trim the edges and cut out the centre with a tin cake cutter; spread a very thin icing of eggs and sugar on the edges, and pile them all up one on the other till all form a high cake; till the center with whipped cream and frost. — Mrs. Farr.

© Laurel O'Donnell 1998 - 2012, all rights reserved
This is an adaptation of the original publication
This document may be downloaded for personal non-commercial use only
and cannot be reproduced or distributed without permission.