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.
MOTHER’S CAKE
- 1½ cups (¾ pint) yellow corn meal
- 2 ozs. (¼ cup) sugar
- 3 gills (1½ cups) sour milk
- 2 ozs. (½ cup) flour
- 1 teaspoonful baking powder
- ½ teaspoonful salt
- 1 teaspoonful baking soda
- 1 tablespoonful melted butter or lard
Put the sugar into a basin, add the corn meal, flour, baking powder, salt, soda, and the milk. Beat well, then add the melted butter or lard and pour into a buttered and floured shallow earthenware dish.
Bake in a moderate oven for thirty-five minutes.
POTATO CAKE
- 6 ozs. (¾ cup) butter
- 1 lb. (2 cups) sugar
- ½ lb. (2 cups) flour
- ½ pint (1 cup) hot mashed potatoes
- 1 gill (½ cup) milk
- ⅓ cupful melted chocolate
- ½ pint (1 cup) English walnut meats
- 2 teaspoonfuls baking powder
- 1 teaspoonful powdered cloves
- 1 teaspoonful powdered cinnamon
- ½ teaspoonful grated nutmeg
- 4 eggs