German Pound Cake

Ingredients

• 6 oz. butter
• 6 oz. castor sugar
• 10 oz. flour
• Grated rind of 0.5 lemon
• 0.5 lb. sultanas
• 0.5 lb. candied peel
• 5 eggs
• 0.5 tea-sp. baking powder

Method

1. 1

   Prepare the fruit and mix with a tablespoon of flour.

2. 2

   Beat the butter to cream, sieve sugar on top, and mix.

3. 3

   Add lemon rind, one egg, and a little flour, mixing well.

4. 4

   Repeat with remaining eggs and flour.

5. 5

   Beat for 10 minutes, then mix in fruit and baking powder without beating again.

6. 6

   Pour into a lined tin and bake until cooked and browned.

7. 7

   Cool on a wire stand.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 926. The excerpt below is the record exactly as published.

. 1 tea-sp. baking powder. Grated rind of 1 lemon. First prepare the fruit, and line a cake tin ready for the cake. Beat the butter to a light creamy consistency, sieve the sugar on the top, and mix well together. Add the flour and eggs by degrees, and beat all together for 15 minutes. Add the fruit at the last (reserving a few of the almonds), with the baking powder and grated lemon rind, mix lightly, but do not beat again. Pour the mixture into the prepared tin, and bake in a moderate oven. When cooked, brush the top of the cake over with white of egg, sprinkle it with the remainder of the almonds, and return to the oven for a few minutes to brown the almonds. Allow the cake to remain in the tin for a few minutes before turning it out, then cool on a wire stand. Time to bake, 1J to 2 hours. Probable cost, 2s. 3d. 2780. German Cakes \ lb. flour. | l tea-sp. ground ginger. | lb. butter. 1 egg. \ tea-sp. ground cinna- 1 tea-sp. baking powder. mon. J lb. castor sugar. | Some jam. Sieve all the dry ingredients into a basin and rub in the butter with the tips of the fingers until free from lumps. Beat up the egg in a smaller basin and add it to the other mixture, forming all into a Easte. Turn out on a floured board and knead ghtly until free from cracks. Then divide the paste into two equal-sized pieces and roll them into rounds the size of a dinner plate. Grease an old plate that will stand the heat of the oven, or a tin of similar shape and size, and line it with one of the pieces of paste. Spread the jam at the foot, and wet round the edges. Lay the other piece of paste on the top, and press the two edges well together. Trim and mark round the edges with a knife. Brush over with a little white of egg or water, and dredge with sugar. Bake the cake in a moderate oven, and when ready, cut in triangular- shaped pieces, and serve hot if possible. Time to bake, £ hour. Probable cost, lOd. 2781. German Pound Cake 6 oz. butter. 6 oz. castor sugar. 10 oz. flour. Grated rind of J lemon. | lb. sultanas. | lb. candied peel. 5 eggs

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