German Pound Cake

Ingredients

• 10 oz. of flour
• 8 oz. of fresh butter
• 8 oz. of castor sugar
• 2 oz. of candied peel
• 1 lemon
• ½ lb. of sultana raisins
• 4 eggs

Method

1. 1

   Stand a wire sieve over a plate and rub through it ten ounces of flour.

2. 2

   Put eight ounces of fresh butter into a basin and work it to a cream.

3. 3

   Add a tablespoonful of the sifted flour, a tablespoonful of castor sugar, and one egg, mixing well.

4. 4

   Gradually mix in the remaining flour, sugar, and eggs.

5. 5

   Grate the rind of the lemon into the mixture, add the sultana raisins and candied peel, and stir together.

6. 6

   Line a cake tin with buttered paper, pour in the mixture, and bake in an oven at 240°F for two hours.

7. 7

   Cool before serving.

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 148. The excerpt below is the record exactly as published.

GERMAN POUND CAKE. Average cost of a " German Pound Cakel INGREDIENTS. 10 oz. of flour 8 oz. of fresh butter . 8 oz. of castor sugar . 2 oz. of candied peel . x lemon £ lb. of sultana raisins 4 eggs

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