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Imperial Cake

Separate the yolks from the whites of six eggs, beat the yolks until light, and the whites to a firm froth. Have ready the crumb of three French rolls soaked in milk and squeezed dry. Beat the bread and four ounces of melted butter together, then add the egg-yolks, two ounces of fine sugar (pounded), and some grated lemon-peel. While beating the mixture, add currants, sultana raisins, pounded blanched almonds, and candied peel, two ounces of each, and lastly stir in the frothed whites of the eggs. Bake in a shallow cake-tin and a moderate oven. Sprinkle the tin with fine crumbs, and the cake, when done, with fine sugar. Time, one hour. Probable cost, 2s.