Lowney’s – Imperial Cake

Ingredients

• ¾ cup butter (165g)
• 1½ cups sugar (approx. 300g)
• 3 egg yolks
• 2½ cups flour (approx. 300g)
• 3 teaspoons baking powder
• ¼ cup milk (60ml)
• 2 cups seeded raisins (approx. 300g)
• 1½ cups currants (approx. 225g)
• 1 cup citron (approx. 200g candied fruits)
• ½ cup candied orange peel (approx. 100g)
• ¼ cup brandy (60ml)
• 3 egg whites
• ½ teaspoon salt

Method

1. Cream Butter.—Cream butter, that is, beat it with a spoon until it is of a creamy consistency; then add sugar very gradually; when well blended, add yolks of eggs which have been beaten with a Dover egg beater until lemon-colored and thick.
2. When the ingredients are thoroughly incorporated, add sifted dry ingredients alternately with the milk. When all milk and flour have been used, beat well; then cut and fold in the stiffly beaten whites of eggs. Pour into buttered and papered pan, having mixture a little higher on the sides than in the middle.
3. Cutting and Folding.—Cut through and through the mixture with a knife or side of a wooden spoon, fold by turning the spoon completely over, thereby blending the materials without breaking the air bubbles. Never stir or beat after cutting and folding.
4. Bake in buttered and papered pans in a moderate oven one hour.

Title

Lowney’s Cook Book

Author

Maria Willet Howard