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Imperial Cake

One pound each of sugar, butter, flour and raisins, stoned and chopped. One-half pound blanched almonds chopped or cut finely with a knifé; one-quarter pound citron, cut in threads, eight eggs, yolks and whites beaten separately, two-thirds cup of milk or half and half of sherry, wine and milk, two teaspoonfuls baking powder. Fold the whites of eggs in lightly at the last.