HANDFASTING CAKE (from the Kitchen Witches' Cookbook)
The tradition of multi-layered wedding cakes originates with grain and rice throwing of the Middle Ages, which was thought to insure the couple fertility. In Scotland, Drambuie is fondly referred to as the "nectar of the Gods." Marzipan was a favorite festival sweet in Medieval Europe having been brought back by Crusaders from Islamic lands.
1 1/2 cups currants
1 1/2 cups white raisins
3 cups mixed candied fruit rinds
4 cups flour
2 2/3 cups butter
2 cups sugar
1/2 cups Drambuie liqueur
12 eggs
2 teaspoons
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 c ground almonds
1 tablespoon powdered lemon rind
1 cup slivered almonds
5 cups marzipan
Icing, any kind, or powdered sugar
Preheat oven to 325º. Grease and line 2 or 3 (depending on size) springform pans with waxed paper. Mix the currants, raisins, candied fruit rind and 1/4 cup of the flour in a medium-sized bowl. Beat the butter, sugar, and Drambuie until creamy in a large mixing bowl. Beat in one egg at a time. Combine 3 3/4 cups of the flour, baking powder, cinnamon, and nutmeg in a medium-sized bowl. Mix the flour into the egg mixture a little at a time on low speed. Beat on high for 2 minutes, scraping the bowl constantly. Fold in the dried fruit, ground almonds, and powdered lemon rind. Sprinkle with slivered almonds. Pour into the pans. Bake until a wooden toothpick inserted in the middle comes out clean, 1 1/2 - 2 hours. Cool. Spread each cake with marzipan. Stack the cakes on top of each other. Frost with the icing of your choice or sprinkle with powdered sugar.
HANDFASTING CAKE #2
1 1/2 cups each: currants, black raisins, white raisins, chopped candied fruit and rinds
4 cups flour
2 2/3 cups softened butter
2 cups sugar
12 eggs
1/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 - 1/2 teaspoon nutmeg
1 cup ground blanched almonds
1 tablespoon grated lemon rind
1/2 cup Drambuie liquor or cognac (opt.)
1 cup slivered blanched almonds
Marzipan
Vanilla Fondant Icing
In medium-sized bowl, dredge the fruits and rinds in 4 - 6 tablespoons flour and set aside. In large bowl, beat butter until creamy, then add sugar and beat until fluffy. Beat in eggs one at a time, beating well after each addition. In another medium-sized bowl, sift the remaining flour, salt, baking powder and spices together, add add one-third at a time, to the egg-sugar batter. Fold in dredged fruit, lemon rind, ground almonds, and Drambuie or cognac (if using). Beat well to mix. Pour into 6- and 8-inch buttered springform pans, lined with buttered brown paper or waxed paper. Smooth over tops with the back of a spoon and sprinkle with the slivered almonds. Bake in a preheated 325º oven for 1 1/2 - 2 hours or until cakes shrink at sides. Cool on rack. Spread each cake with marzipan and fondant icing. Place smaller cake on top and cover with fondant icing. Decorate as desired. Serves 20.
