Imperial Cake

Ingredients

• 1 cup butter
• 2 cups flour
• 1 cup sugar
• 4% teaspoon soda
• 5 egg yolks
• 5 egg whites
• 4% pound raisins, seeded and cut in pieces
• 4 cup walnut meats, broken in pieces
• 2 teaspoons lemon juice
• Grated rind 4 lemon

Method

1. 1

   Mix like Pound Cake.

2. 2

   Spread layer in buttered angel-cake tin with paper in the bottom.

3. 3

   Sprinkle with part of raisins and nuts and repeat until all are used.

4. 4

   Bake 1.5 hours in moderately slow oven (325° F).

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 273. The excerpt below is the record exactly as published.

IMPERIAL CAKE 1 cup butter 2 cups flour 1 cup sugar 4% teaspoon soda 5 egg yolks 4% pound raisins, seeded and 5 egg whites cut in pieces Grated rind 4 lemon 4 cup walnut meats, broken in 2 teaspoons lemon juice

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