English Pound Cake
From Kentucky receipt book, 1903
Serves 16
Have good heat in oven at beginning to prevent fruit sinking to the bottom. Cool a little before removing from the mold.
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 155. The excerpt below is the record exactly as published.
English Pound Cake. One pound granulated sugar, sifted, 1 pound white butter, 1% pounds flour, 1 pound currants, 2 ounces of candied peel, % ounce citron, ^ ounce sweet almonds, 9 eggs
Cook this with the app: pantry check, scaling, and the assistant.