Imperial Cake

The cake and biscuit book · Douglas, Elizabeth · 1903
Source
The cake and biscuit book
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
Instructions (8)
  1. Beat the butter to a cream.
  2. Add the sugar.
  3. Beat again.
  4. Beat the yolks.
  5. Add them to the mixture.
  6. Add the flour gradually, beating hard continually.
  7. Add the fruit, chopped almonds, nutmeg and brandy, and the whites beaten to a stiff froth.
  8. This cake will keep a year.
Original Text
Imperial Cake 1 lb. powdered sugar 1 lb. flour ³⁄₄ lb. butter ¹⁄₂ lb. chopped almonds ¹⁄₂ lb. chopped citron 1 lb. raisins ¹⁄₂ grated nutmeg 10 eggs 1 wine-glass brandy Beat the butter to a cream. Add the sugar. Beat again. Beat the yolks. Add them to the mixture. Add the flour gradually, beating hard continually. Add the fruit, chopped almonds, nutmeg and brandy, and the whites beaten to a stiff froth. This cake will keep a year. [Pg 56]
Notes
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