So several experiments and recipe modifications later (THANK YOU Rebekah and Timothy Baran), We now have all kinds of Independence Day cake sitting in our refrigerator.
I featured in the cake in Before the Blood last year. Since then, I've wanted to try it.
I found this recipe online: "Twenty pounds of flour, fifteen pounds of sugar, ten pounds of butter, four dozen of eggs, one quart of wine, one quart of brandy, one ounce of nutmegs, three ounces each of cinnamon, cloves, and mace, two pounds of citron, five pounds each of currants and raisins, and one quart of yeast. Frost it, and dress it with box and rose leaf."
I featured in the cake in Before the Blood last year. Since then, I've wanted to try it.
I found this recipe online: "Twenty pounds of flour, fifteen pounds of sugar, ten pounds of butter, four dozen of eggs, one quart of wine, one quart of brandy, one ounce of nutmegs, three ounces each of cinnamon, cloves, and mace, two pounds of citron, five pounds each of currants and raisins, and one quart of yeast. Frost it, and dress it with box and rose leaf."
Obviously way more than I needed.
So Rebekah modified it. She substituted milk for the wine and brandy (because no one in the house drinks, we didn't want to waste the money on cake), used extra raisins instead of the currants, and lemon extract for the citron (close enough, and we already had the extract).
You can try out the recipe at https://www.bryonyseries.com/sue-s-diner. It is a heavy cake but good.
Here are some photos. What do you think?
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