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Imperial Cake

  • 1 lb butter
  • 1 lb sugar
  • 1 lb flour
  • 8 Tbsp brandy
  • 1 lb raisins, stoned
  • 1/2 lb citron, cut in little strips
  • 1 lb almonds, blanched & split in half
  • 1/2 tsp baking soda, dissolved in very little milk
  • 10 eggs, whites & yolks beaten separately
  • 2 small nutmegs, grated
Stir the butter and sugar together to a cream. Add the egg yolks, beaten light, then beat the egg whites to a stiff froth and add them alternately with the flour, leaving out 2 Tbsp of the flour to stir through the fruit. Add the brandy, then the dissolved baking soda last. Slowly stir in the fruit. Flavor with the grated nutmeg.

Bake in 1 pan or in small, square tins.

Ribbon Cake

  • 1 cup butter
  • 2 cups sugar
  • 5 eggs, beaten separately
  • 1 cup milk
  • 4 cups flour, well sifted
  • 2 tsps baking powder
  • Vanilla
  • 1 cup raisins & citron, chopped
  • Spice
Cream the butter well together with sugar, beaten eggs, milk, and sifted flour with the baking powder mixed in. Flavor with vanilla. Take 1/3 of the cake batter and add the chopped raisins, citron and a little spice. Bake on two jelly tins. Place the fruit layer in the middle.

Groom's Cake

  • 1 pound sugar
  • 1 pound butter,
  • 1 pound flour
  • 1 pound citron
  • 2 pounds raisins, currants
  • 10 eggs
  • 1 teaspoon soda,
  • 2 teaspoons of cream of tartar (or 3 teaspoons of baking powder)
Cut all fruit very fine and dust well with flour. Should be added last. Add 1 lemon and 1 pound almonds if you wish it to keep a year.
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