vegetarianpescatariansoy-freefish-freeshellfish-free

Imperial Cake

Name: Imperial Cake
Yield: 10 servings
Ingredients: one pound of sugar; one pound of flour; three-quarters pound of butter; one pound of almonds; one-half pound of citron; one-quarter pound candied cherries; one-half pound of seeded raisins; rind and juice of one lemon; two pieces of candied orange; one nutmeg; 10 eggs

From The Rural cook book, 1907

Serves 10

This is a rich and delicious cake that can be made some time before it is used.

Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The Rural cook book (1907), page 76. The excerpt below is the record exactly as published.

Imperial Cake, — One pound of sugar, one pound of flour, three-quar- ters pound of butter, one pound of almonds, blanched and cut fine; one- half pound of citron, one-quarter pound candied cherries, one-half pound of seeded raisins, rind and juice of one lemon, two pieces of candied orange, one nutmeg, 10 eggs

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