Imperial Wedding Cake

Name: Imperial Wedding Cake
Ingredients: 1 lb butter (no substitutions); 3 cups cake flour; 12 eggs, separated; 1 lb sugar (2 cups); 1 lemon; 18 teaspoon salt; 1 teaspoon nutmeg; 1 lb raisins; 1 lb slivered almonds; 12 lb candied citron peel, minced

10 ingredients

7 steps

Ingredients

1 lb butter (no substitutions)
3 cups cake flour
12 eggs, separated
1 lb sugar (2 cups)
1 lemon
18 teaspoon salt
1 teaspoon nutmeg
1 lb raisins
1 lb slivered almonds
12 lb candied citron peel, minced

Directions

1

Butter a tube pan and preheat oven to 250F.
2

Cream butter and add flour gradually.
3

Beat egg yolks until thick and lemon colored; add half the sugar, grated rind and juice of lemon gradually, beating continually.
4

Beat egg whites until stiff but not dry; add salt, nutmeg and remaining sugar.
5

Combine the three mixtures, adding raisins, almonds and citron at the same time.
6

Beat together for five minutes.
7

Pour batter into prepared pan and bake at 250F for 40 minutes, increase to 325F and bake for 50 minutes more.