Imperial Cake

Ingredients

• One lb. flour
• 1 lb. butter
• 8 oz. castor sugar
• 1 teaspoonful of ground cinnamon
• 1 teaspoonful of grated lemon peel
• J teaspoonful of salt
• 4 whole eggs
• 4 yolks
• 1 gill of good cream
• 3 oz. of sweet almonds
• 1 oz. D.C.L. yeast

Method

1. 1

   Put the butter in a basin, and cream it with a wooden spoon; add to it the sugar, the seasoning, the flour and 2 eggs; beat this thoroughly, then add the remainder of the flour, the other 2 eggs and 4 yolks; beat well, cream the yeast with a teaspoonful of sugar, and mix with it the cream made tepid.

2. 2

   Spread out the paste, and put the yeast in the middle.

3. 3

   Mix the whole very thoroughly, and put it in a well-buttered mould; set it in a warm place to rise for one hour; bake in a moderate oven for two hours.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 81. The excerpt below is the record exactly as published.

Imperial Cake. One lb. flour, 1 lb. butter, 8 oz. castor sugar, 1 teaspoonful of ground cinnamon, 1 teaspoonful of grated lemon peel, J teaspoonful of salt, 4 whole eggs, and 4 yolks, 1 gill of good cream, 3 oz. of sweet almonds, 1 oz. D.C.L. yeast

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