Citron Pound Cake

Ingredients

• ilb. of candied Citron
• lib. of flour
• lib. of butter
• lib. each of powdered sugar
• 1 teaspoonful of salt
• eight eggs
• 1 wine-glassful of brandy

Method

1. 1

   Cut the candied Citron into small pieces.

2. 2

   Preheat the oven and line two cake-tins with buttered paper.

3. 3

   Sift the flour.

4. 4

   In a large bowl, cream the butter and beat in the powdered sugar, flour, salt, eggs, and brandy.

5. 5

   Add the Citron and bake in a moderate oven for about 45 minutes, or until a straw can be withdrawn clean.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 372. The excerpt below is the record exactly as published.

Citron Pound Cake. — Cut ilb. of candied Citron into small pieces, and see that the oven is properly heated. Line two cake-tins with buttered paper. Sift lib. of flour. Put lib. of butter into a large bowl, work it to a cream, and beat in the following ingredients successively: lib. each of powdered sugar and flour, 1 teaspoonful of salt, eight eggs, and 1 wine- glassful of brand

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