Imperial Cake
From Canadian cook book, 1924
Presented as published in 1924. 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 Canadian cook book (1924) by Nellie Lyle Pattinson, page 65. The excerpt below is the record exactly as published.
IMPERIAL CAKE. 1 c. butter. 1 c. sugar. 5 eggs. Grated rind of lemon. 2 T, lemon juice. Yi lb. raisins, seeded and cut. Yi c. walnuts or almonds. 1 % c. flour. 1 T. baking powder. Y T. baking soda. 1. Mix as rich fruit cake. 2. Bake in slow oven 2 to 23^2 hours. Temperature — 275^ to 325°F. 1 1 f.g. SPONGE CAKE I. 4 egg yolks. Yz c. sugar, fruit or fine granulated. Y2 tb. lemon juic
Cook this with the app: pantry check, scaling, and the assistant.