Mrs. Robateau’s Imperial Cake

Ingredients

• Nine eggs
• three-fourths pound butter
• one pound nice brown sugar
• one pound flour
• one-fourth pint French brandy
• one-fourth ounce nutmeg
• one-eighth ounce cinnamon bark
• one-eighth ounce cloves
• one pound raisins
• one pound currants
• one pound citron
• two lemons
• one-half pint grated pineapple
• one-half teaspoonful soda

Method

1. 1

   Beat eggs separately with half the sugar and spices in the yolks.

2. 2

   Cream butter with the other half of the sugar and add to the yolks and sugar; then the juice of the lemons and the brandy.

3. 3

   Rub the fruit in a cup of flour which has been carried through the sifter twice, add this to the batter.

4. 4

   The pineapple goes in last with all the juice, after this beat in the balance of flour and whites of eggs.

5. 5

   Beat until all is taken in.

6. 6

   Soda last, dissolved in hot water.

As published

This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 22. The excerpt below is the record exactly as published.

MRS. ROBATEAU’S IMPERIAL CAKE. Nine eggs, three-fourths pound butter, one pound nice brown sugar, one pound flour, one-fourth pint French brandy, one-fourth ounce nutmeg, one-eighth ounce cinnamon bark, one-eighth ounce cloves, one pound raisins, one pound currants, one pound citron, two lemons, one-half pint grated pineapple, one-half teaspoon- ful soda

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