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.