Citron Cake

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

One pound of butter, one pound of sugar, one pound of flour, and eight eggs. Add to this batter one pound of blanched almonds, cut small, and half a pound of sliced citron dredged with flour; beat all up well. Beat in a half teaspoonful of soda, moistened with sweet milk, or if preferred, a tablespoonful of yeast powder, rubbed in the flour before mixing. Beat this mixture well, and bake it in a cake-pan; put buttered paper in the bottom of the pan, and cover the top of the cake with something to protect it from the heat of the stove, until the bottom is nearly done. This is the best way to cook all delicate cakes.