Imperial Cake

Ingredients

• One pound of butter
• one of sugar
• one pound flour
• the grated rind and juice of a lemon
• nine eggs
• one and a quarter pounds of almonds before they are cracked
• half pound citron
• half pound raisins

Method

1. 1

   Beat the yolks light, add sugar and butter, then the whites, beaten to a stiff froth, and the flour, reserving a part for the fruit, and lastly, the nuts blanched, cut fine and mixed with fruit and the rest of the flour.

2. 2

   This is very delicious, and will keep for months.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 101. The excerpt below is the record exactly as published.

IMPERIAL CAKE. One pound of butter and one of sugar beaten to a cream, one pound flour, the grated rind and juice of a lemon, nine eggs, one and a quarter pounds of almonds before they are cracked, half pound citron, half pound raisins

Cook this with the app: pantry check, scaling, and the assistant.