Cocoa-nut Pound-cake

Ingredients

• half a pound of fresh butter
• one pound of fine flour
• one pound of sifted sugar
• two teaspoonfuls of baking-powder
• a small pinch of salt
• a teaspoonful of finely-chopped lemon-rind
• the white part of a cocoa-nut
• four eggs well beaten
• a cupful of new milk

Method

1. 1

   Beat butter to cream, add flour, sugar, baking powder, salt, lemon rind, grated cocoa-nut, beaten eggs, and milk.

2. 2

   Butter and line tins, spread mixture, and bake in a good oven.

3. 3

   Spread icing over when baked.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 386. The excerpt below is the record exactly as published.

Cocoa-nut Pound-cake,— Beat 'half a pound of fresh butter to a cream, add gradually one pound of tine fiour, one pound of sifted sugar, two tea-spoonfuls of baking-powder, a small pinch of s;ilt, a tea-spoonful of finely- chopped lemon-rind, the white part of a cocoa- jiut finely-grated, four eggs well beaten, and a cupful of new milk

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