Rye Bread Torte No. 3

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 9 oz. almonds, grated and unblanched
  • 1 oz. bitter almonds, blanched and grated
  • ¾ lb. powdered sugar
  • 12 whole eggs, and
  • 4 yolks of eggs
  • 1 lemon, rind and juice
  • oz. citron, chopped
  • ½ teaspoon cinnamon
  • ¼ teaspoon cloves
  • teaspoon mace
  • ¼ lb. dry, grated and sifted rye bread
  • ½ cup claret


Stir in yolks of eggs until thick and lemon colored, add sugar gradually and continue beating; add almonds, rind and juice of lemon. Add bread and spices and the whites of 12 eggs, beaten stiff and dry.

Bake in a moderate oven one hour or over. Remove from oven. Next day, if desired, sprinkle 2 tablespoons Tokay or Port wine over the cake and frost with Plain Frosting, flavored with Rum.