During the 18th-century, cooking special cakes to celebrate royal commemorations, weddings, anniversaries, religious holidays, revolutionary victories, and birthdays called for a Rich Cake which was sometimes called a Great Cake in early America.
[1747]
"To Make a Rich Cake
Take four Pound of Flower well dried and sifted, seven Pound of Currants washed and rubb'd, six Pound of the best fresh Butter, two Pound of Jordan Almonds blanched, and beaten with Orange Flower Water and Sack till they are fine, then take four Pound of Eggs, put half the Whites away, three Pound of double refin'd Sugar beaten and sifted, a quarter of an Ounce of Mace, the same of Cloves and Cinnamon, three large Nutmegs, all beaten fine, a little Ginger, half a Pint of Sack, half a Pint of right French Brandy, Sweetmeats to your liking, they must be Orange, Lemon, and Citron. Work your Butter to a Cream with your Hands before any of your Ingredients are in, then put in your Sugar, mix it well together; let your Eggs be well beat, and strain'd thro' a Sieve, work in your Almonds first, then put in your Eggs, beat them all together till they look white and thick, then put in your Sack and Brandy and Spices, and shake your Flour in by Degrees, and when your Oven is ready, put in your Currants and Sweetmeats as you put it in your hoop; it will take four Hours baking in a quick Oven, you must keep it beaten with your Hand all the while you are mixing of it, and when your Currants are well wash'd and clean'd, let them be kept before the Fire, so that they may go warm into your Cake. This Quantity will bake best in two Hoops."
---The Art of Cookery Made Plain and Easy, Hannah Glasse, London [1747]
"To Ice a great Cake another Way
Take two Pound double refin'd Sugar, beat and sift it very fine, and likewise beat and sift a little Starch and mix with it, then beat six Whites of Eggs to Froth, and put to it some Gum-Water, the Gum must be steep'd in Orange-flower-water, then mix and beat all these together two Hours, and put it on your Cake; when it is baked, set it in the Oven again to harden a quarter of an Hour, take great Care it is not discolour'd. When it is drawn, ice it over the Top and Sides, take two Pound of double refin'd Sugar beat and sifted, and the Whites of three Eggs beat to a Froth, with three or four Spoonfuls of Orange-flower-water, and three Grains of Musk and Ambergrease together; put all these in a Stone Mortar, and beat these till it is a white as Snow, and with a Brush or Bundle of Feathers, spread it all over the Cake, and put it in the Oven to dry; but take Care the Oven does not discolour it. When it is cold paper it, and it will keep good five or six Weeks."
---The Art of Cookery Made Plain and Easy, Hannah Glasse, London [1747]
[1772]
"A Rich Cake
Take six pounds of the best fresh butter, work it to a cream with your hands; then throw in by degrees three pounds of double refined sugar well beat and sifted; Mix them well together; then work in three pounds of blanched almonds, and having them altogether till they are thick and look white. The add half a pint of French brandy, half a pint of sack, a small quantity of ginger, about two ounces of mace, cloves, and cinnamon each, and three large nutmegs all beaten in a mortar as fine as possible. Then shake in gradually four pounds of well dried and sifted flour; and when the oven is well prepared, and a thin hoop to bake it in, stir into this mixture (as you put it into the hoop) seven pounds of currants clean washed and rubbed, and such a quantity of candied orange, lemon, and citron in equal proportions, as shall be thought convenient. The oven must be quick, and the cake at least will take four hours to bake; Or you may make two or more cakes out of these ingredients, you must beat it with your hands, and the currants must be dried before the fire, and put into the cake warm."
---The Frugal Colonial Housewife, Susannah Carter [1772]
[1792]
"Bride Cake
Take four pounds of fine flour well dried, four pounds of fresh butter, two pounds of loaf sugar, a quarter of an ounce of mace, the same of nutmegs well beat and sifted, and to every pound of flour put eight eggs, four pounds of currants well washed and picked, and dry them before the fire till they are plump, blanch a pound of Jordan almonds, and cut them lengthways very thin, a pound of candied citron, the same of candied orange, and the same of candied lemon peel, cut in thin slips, and half a pint of brandy; first work your butter to a fine cream with your hand, then beat in your sugar a quarter of an hour, and beat the whites of your eggs to a strong froth, and mix them with your sugar and butter; beat your yolks for half an hour with one hand, and mix them well with the rest; then by degrees put in your flour, mace, and nutmeg, and keep beating it till your oven is ready; put in the brandy, currants, and almonds lightly: tie three sheets of paper round the bottom of your hoop to keep it from running out, and rub it well with butter, then put in your cake, and lay your sweetmeats in three layers, with some cake between every layer; as soon as it is risen and coloured, cover it with paper before your oven in closed up, and bake it three hours. You may ice it or not, as you choose, directions being given for icing in the beginning of this chapter."
---The New Art of Cookery According to the Present Practice, Richard Briggs [W. Spotswood, R. Campbell & B. Johnson:Philadelphia] 1792
"Icing for Cakes.--Take the whites of twelve eggs, and a cound of couble-refined sugar pounded and sifted through a fine sieve, mix them together in a deep earthen pan and beat it well for three hours with a strong wooden spoon till it looks white and thick, and with a thin paste knife spread it all over the top and sides of your cake, and ornament it with sweet nonpareils, or fruit paste, or sugar images, and put it in a cool oven to harden for one hour, or set it at the distance from the fire, and keep turning it till it is hard. You may perfume the icing with any sort of perfume you please."
---The New Art of Cookery According to the Present Practice, Richard Briggs [W. Spotswood, R. Campbell & B. Johnson:Philadelphia] 1792
Information from Foodtimeline.org
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