Imperial Wedding Cake Recipe

Name: Imperial Wedding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb butter (no substitutions); 3 cups cake flour; 12 eggs, separated; 1 lb sugar (2 cups); 1 lemon; ⅛ teaspoon salt; 1 teaspoon nutmeg; 1 lb raisins; 1 lb slivered almonds; 12 lb candied citron peel, minced

Servings: persons

1 lb butter (no substitutions)
3 cups cake flour
12 eggs, separated
1 lb sugar (2 cups)
1 lemon
⅛ teaspoon salt
1 teaspoon nutmeg
1 lb raisins
1 lb slivered almonds
12 lb candied citron peel, minced

1
Butter a tube pan and preheat oven to 250F.
2
Cream butter and add flour gradually.
3
Beat egg yolks until thick and lemon colored; add half the sugar, grated rind and juice of lemon gradually, beating continually.
4
Beat egg whites until stiff but not dry; add salt, nutmeg and remaining sugar.
5
Combine the three mixtures, adding raisins, almonds and citron at the same time.
6
Beat together for five minutes.
7
Pour batter into prepared pan and bake at 250F for 40 minutes, increase to 325F and bake for 50 minutes more.

2672

kcal

Calories

179

Fat

213

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb butter (no substitutions), 3 cups cake flour, 12 eggs, separated, 1 lb sugar (2 cups), and more.

Yes, Imperial Wedding Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Imperial Wedding Cake

How did you like this recipe?

Frequently Asked Questions