IMPERIAL CAKE
- 1 lb. (2 cups) butter
- 1 lb. (2 cups) sugar
- 10 eggs
- 1¼ lbs. (5 cups) flour
- 3 ozs. (3 heaping tablespoonfuls) blanched and halved pistachio nuts
- ¼ lb. (½ cup) preserved cherries
- 1 gill (½ cup) cream
- 2 teaspoonfuls baking powder
- 1 teaspoonful pistachio extract
Beat the butter and sugar to a cream, then beat in the yolks of the eggs one by one, add the cream, flour, baking powder, the nuts, cherries, extract, and whites of eggs beaten to a stiff froth.
Mix carefully, turn into a buttered and floured casserole, and bake in a moderate oven for one and a half hours.