Imperial Cake

Ingredients

• 2 cups sugar
• 1 cup butter, heaping
• 10 eggs
• 4 cups flour
• 1 lemon, grated rind and juice
• 1 pound almonds
• 1/2 pound citron
• 1/2 pound raisins
• 1 tablespoon nectarine extract
• 1 tablespoon orange flower water
• 1 teaspoon rosewater

Method

1. 1

   Pound the almonds after skinning and splitting them.

2. 2

   Put two extra tablespoons of flour on the fruit.

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 75. The excerpt below is the record exactly as published.

2 pounds raisins I teaspoon mace % teaspoon nutmeg 1 tablespoon rosewater 8 eggs When all is mixed put one-fourth of the quantity in a baking pan, then a layer of thin sliced citron dredged with flour, then another layer of batter, then of citron, and so on until all is in, this being an excellent way of putting in the citron; finish with a layer of the cake batter, and bake forty-five minutes or more. Imperial Cake 2 cups sugar i cup butter, heaping 10 eggs 4 cups flour I lemon, grated rind and i pound almonds juice J^ pound citron ^ pound raisins i tablespoon nectarine ex-> I tablespoon orange flower tract in i teaspoon water water i tablespoon rosewate

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