Catholic Recipe: Independence Day Cake
Another dessert in favor on the Fourth of July from the very beginning of these United States is the Independence Day Cake. This very properly had its origin in Philadelphia, and every heirloom cookery book has its recipe. Tall and frosted in white, it is surrounded with a wreath of gilded leaves, made in early days of the boxwood so popular in colonial hedges. It is a cake of victory, of snowy purity, its wreath reflecting the gold of the seal of the Declaration, well suited to a day which made this a free land for free men.
Crumble the yeast cake in the lukewarm water and stir until dissolved. Sift the flour with the spices. Cream the butter and then add the sugar, beating until smooth. Add the eggs, one at a time, beating until light after each addition. Add the sherry and brandy and mix thoroughly. Then add the citron, currants, and raisins. Add half the flour and stir until smooth; then add the yeast, stir again, add the remaining flour, and stir again until mixed. Turn into a greased, floured tube pan and let stand in a warm place until it rises — for about two hours. Bake at 350° F. for one and a half hours.Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951