Imperial Cake

Ingredients

• One pound butter
• one pound sugar
• one pound flour
• juice and rind of one lemon
• nine eggs
• one pound blanched almonds
• one-half pound citron
• half pound raisins
• one teaspoon baking powder

Method

1. 1

   Mix all ingredients together and bake until done.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 80. The excerpt below is the record exactly as published.

one teaspoon baking powder, a good pinch of salt, one teaspoon of vanilla, beat again thor- oughly. Just before putting in the pan (greas- ed and warm) add half cup (scant) hot water; bake from 20 to 30 minutes. For frosting use yolk of egg, one teaspoon black coffee, enough powdered sugar to make quite stiff. NO. 46. ICE CREAM CAKE, WITH NUTS. Helen M. Magee, 122 North Johnston street.— One cup sugar, one-half cup butter, one cup sweet milk, one and one-half cups sifted flour, one-half cup cornstarch, two teaspoons baking powder, sifted with the flour. Beat well; add the whites of three eggs beaten stiff, three drops of extract of lemon and rose, mixed. Bake in four layers. Icing: Whites of three eergs, two cups sugar, two-thirds cup boiling wTater. Boil hard until clear; pour the boiling sugar over the beaten whites of three eggs and beat; add three drops extract of bitter almonds, one pound English walnuts, broken fine. Put on top and between layers of cake. XO. 47. IMPERIAL CAKE. Miss C. Hern- stein, 2302 Budlong avenue, Los Angeles.— One pound butter, one pound sugar, one pound flour, juice and rind of one lemon, nine eggs, one pound blanched almonds, one-half pound citron, half pound raisins

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