Cheap Pound Cake

Ingredients

• Beat to a cream 6oz. of butter
• and 6oz. of lard or beef marrow
• mix it with lib. of sugar
• three eggs
• ljlb. of Coomb’s Eureka flour
• and a pint of milk

Method

1. 1

   Mix thoroughly and finish off like any other pound cake.

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 63. The excerpt below is the record exactly as published.

three eggs, lib. of butter, and a glass of good cream ; beat this all well together, drawing the flour gradually from the sides till it is all well mixed in ; then roll it out like puff paste four times, sprinkling it each time with powdered vanilla ; mix in then as many stoned raisins or sultanas as you please, press the cake into a tin 3 inches deep, surround it with bands of buttered paper, and bake in a quick oven for three hours. Porter. — Rub 4oz. of butter into lib. of flour ; then mix in ilb. well washed and dried currants, the same of sultanas or stoned raisins, two teaspoonfuls of mixed spice, the finely-grated rind of one lemon, a teaspoonful of car- bonate of soda on to which has been poured a quarter pint of heated porter, and four eggs broken (not beaten) into the mixture ; beat altogether for twenty minutes, then bake for three hours in a slow oven. To be kept three days before use in an airtight tin. The recipes for this cake only vary slightly in detail ; for instance, in some, finely-shred candied peel is given instead of fresh lemon peel, while one adds 2oz. blanched and shred almonds to the mixture. Potato. — Rub 4oz. clarified dripping into lib. of flour, then work into it lib. of mashed mealy potatoes, an egg, a teaspoonful of baking powder, a pinch of salt, and as much tepid milk as will mix it to a nice smooth paste. H 2 100 BREAD, CAKES, AND BISCUITS. Shape this into rounds the size of a plate, cut these again into triangles from the centre, and bake in a hot oven, or preferably on a girdle. If the paste is too soft, or the oven cool, these cakes are spoilt. A richer kind may be made by baking instead of boiling the potatoes, crushing them through a potato masher, and to every pound of this potato snow allow loz. of fresh butter, or a proportionate amount of cream, a dust of salt and of grated nutmeg, sugar to taste, and the yolk of an egg. When beaten quite smooth (it should look very rich), flatten it out with the hands, shape it in rounds the size of a plate, cut it into triangles, and bake, glazing it at the last with a little sugar. Cake, Pound. — 12oz. butter, 12oz. caster sugar, lib. of eggs (be sure to weigh them), lib. dried and sifted flour, 6oz. candied peel (shred), 8oz. well washed and dried currants, and a few drops of essence of lemon. Mix this according to the directions given in the beginning of this chapter, put the mixture into pound tins neatly papered, and bake them for thirty-five minutes in a moderate oven. To try if they are done, stab the cake with a sharp skewer ; if it comes out clean the cake is done. — Beat ijlb. of fresh butter to a cream with lib. of caster sugar, then work in the well-beaten yolks of four eggs, next lib. of sifted flour, previously mixed with a teaspoonful of baking powder, a quarter of a nutmeg grated, and 6oz. to 8oz. well-washed currants ; then stir in a little finely shredded candied peel, and lastly the whites of the eggs beaten to a stiff froth. Bake one and a half hours in a modex-ate oven. Beat lib. of fresh butter to a ci-earn with 12oz. caster sugai’, then add six eggs, one or two at a time, beating each well in before adding the next ; then stir in 14oz. fine sifted floui’, 4oz. to 6oz. currants, stoned l’aisins, sultanas, or dried cheri-ies, and the grated peel of two lemons or limes. When this is all thorougly mixed, bake in small round hoops, lined with three thicknesses of white CAKES. 101 buttered paper round and underneath the cake, in a steady soaking oven. A little bran or sawdust should be put on to the baking tin under the cake, while baking, to prevent any risk of burning. If covered with almond icing and royal icing, and decorated, this makes a capital birthday cake. Cake, Pound (Cheap). — Beat to a cream 6oz. of butter and 6oz. of lard or beef marrow, and mix it with lib. of sugar, three eggs, ljlb. of Coomb’s Eureka flour, and a pint of milk

Cook this with the app: pantry check, scaling, and the assistant.