Recipe: Cinnamon Cake

One and a fourth pounds flour, one pound sugar, four eggs, half pound butter, half pound grated almonds, one teaspoon cinnamon, grated rind of one lemon. Stir sugar and eggs for half an hour, then add the butter, almonds, cinnamon, lemon rind and flour. Roll out to the thickness of one-fourth an inch or less. Cut out with CAKE-cutter and stand over night, and bake the next morning in a moderate oven. — Mrs. Werner.

Seventy-Five Receipts for Pastry Cakes, and Sweetmeats, by Miss Leslie (Year 1832)