WEDDING CAKE. Fruit cake has been used so much for wedding cake that it has come to be the established cake for this purpose. However, when fruit cake is to be used for weddings, a richer variety is generally made, as will be observed from the ingredients listed in the accompanying recipe. Wedding cake is usually cut into small pieces and presented to the guests in dainty white boxes.

• 2 lb. sultana raisins
• 1 lb. dates, chopped
• 1 lb. citron, cut into thin strips
• 1 lb. figs, chopped
• 1 lb. butter
• 1 lb. sugar
• 8 eggs
• 1 lb. flour
• 1/2 tsp. soda
• 2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. allspice
• 1/2 tsp. cloves
• 1/2 c. grape juice

Prepare the fruits and dredge with one-third cupful of the flour. Cream the butter, add the sugar gradually, and beat together thoroughly. Separate the eggs, beat the yolks until they are thick and lemon-colored, and add to the sugar and butter. Sift the flour, soda, and spices together, and add to the mixture. Fold in the egg whites beaten stiff, add the grape juice, and fold in the fruits. Bake in the same way as fruit cake.

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