Thanksgiving Cake
(obviously from an old, old cookbook!)

2 1/2 lb. flour
3 tsp. baking powder
2 lb. butter
3 lb. sugar
18 eggs
1/2 lb. beaten almonds
1 grated coconut
1 teacup preserved lemon peel
2 Tbsp. extract lemon

Bake in a moderate oven 2 hours. When cool, ornament handsomely with icing and fancy bonbons.
"Always select the best in material for cake," says the old recipe book. "Your pans for baking must be free from all odors and should never be used for any other purpose whatever, and are best kept away from the other cooking utensils to insure this. Always use lard to grease your cake pans, as the salt in the butter causes it to stick to the pans. Always cream the butter and sugar first, then add the yolks of eggs, milk and last the flour and whites of eggs. They should be beaten separately."
"Keep your cakes in the cellar, in a tin box if possible, as this keeps them from drying out."
"Always fix your fire before you begin mixing your cake."
Have a happy Thanksgiving dinner with your loved ones this year, and be especially thankful that you are not preparing your meal using great-grandmother's appliances.

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