Citron Cake
A cake recipe from the Royal Baker Pastry Cook (1888).
Ingredients
- 1 1/2 cupfuls Butter
- 2 cupfuls Granulated Sugar
- 6 Eggs
- 1 teaspoonful Baking Powder (Originally Royal Baking Powder.)
- 1 pint All-Purpose Flour
- 1 cupful Citron, cut in thin large slices
- 1 teaspoonful Nutmeg Extract (Originally Royal Extract Nutmeg.)
More recipes using Citron
CITRON COOKIES
These delightful citron cookies offer a unique blend of sweet and spicy flavors, perfect for a comforting treat. The recipe combines the richness of butter and sugar with the aromatic warmth of allspice and cloves, creating a satisfying cookie experience. The cookies are baked in a quick oven until golden, offering a tender texture with a hint of crispness.
Citron Preserves
A classic recipe for citron preserves, modernized for ease of use.
Sweet and Spicy Citron Pickle (Maluga Achar)
This traditional Parsi-Gujarati pickle transforms the thick, white rind of the citron fruit into a sweet, spicy, and tangy preserve. The rind is tenderized in a light brine and sun-dried before being steeped in a rich, dark mixture of jaggery, vinegar, garlic, and aromatic spices. The result is a complex, chewy condiment with a perfect balance of heat and sweetness that pairs exceptionally well with simple rice dishes or flatbreads.
Instructions
- 1In a large bowl, cream together the butter and sugar until light and smooth.
- 2Add the eggs, two at a time, beating for 5 minutes between each addition.
- 3In a separate bowl, sift together the flour and baking powder.
- 4Add the sifted flour mixture, citron, and nutmeg extract to the butter mixture. Mix until just combined.
- 5Pour the batter into a paper-lined shallow flat cake pan. Bake in a preheated moderate oven at 350°F (175°C) for 50 minutes, or until a toothpick inserted into the center comes out clean.
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