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Imperial Cake
From The new home cook book, 1896
Serves 9
Presented as published in 1896. 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 new home cook book (1896), page 132. The excerpt below is the record exactly as published.
one of butter, ten eggs, Dne pound almonds, three-quarters of citron cut fine, one glass of brandy and mace ; put the fruit in the flour, and bake in thick loaves. MOUNTAIN POUND CAKE. Mrs. C. M. Dickerman, Rockford, 111. One pound sugar, one of flour, one-half of butter six eggs (the whites and yolks beaten separately) ; three- fourths cup sweet milk, one teaspoon soda, two of cream tartar; sift the soda and cream tartar together into the flour, after sifting the flour ; then rub butter and sugar to a cream, and add a part of the whites and yolks of the eggs, also a part of the flour, and then the milk. IMPERIAL CAKE. Mrs. De Forrest. One pound sugar, one of flour, three-fourths of butter, one of almonds, blanched and cut fine, one-half of citron, one-half of raisins, rind and juice of one lemon, one nutmeg, ten eggs
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