THANKSGIVING CAKE
Ingredients listed in traditional style
with approximate volume measurements:

2 1/2 pounds (9 1/3 cups) of flour
3 teaspoons baking powder
2 pounds (4 cups) of butter
3 pounds (6 3/4 cups) granulated sugar
18 eggs, well beaten
1/2 pound (1 1/2 cups) almonds
6 oz (1/3 cup) currant jelly
4 oz (1/4 cup) preserved lemon peel
1 teaspoon cinnamon extract
bon bons
lemon icing

"Sift two and a half pounds of flour, in which mix three teaspoonfuls of baking-powder.

Cream two pounds of butter and three pounds of sugar together.

Mix with eighteen well beaten eggs, half pound of beaten almonds, a wineglassful of currant jelly, a teacupful of preserved lemon peel and a teaspoonful of extract of cinnamon.

Stir in the flour, pour in a large cakemold and bake two hours and a half.

When cold ornament with bonbons and lemon icing."