MRS. BROCKENBROUGH'S POUND CAKE

Ingredients

• 1 pound butter washed and creamed fine and white
• 1 pound and 1 ounce of sugar
• 1 pound flour dried and sifted
• 16 eggs leaving out 8 yolks
• Flavor to taste

Method

1. 1

   Beat the butter and sugar together till very light, then beat the yolks of the eggs very well and add them to the butter and sugar, stirring the mixture all the while; then having beaten the whites of the eggs to a stiff froth, add them also by spoonsful, alternately with spoonful of the flour, till the whole of both is taken in.

2. 2

   Set it to rise for an hour or more in a greased pan and then bake in a quick oven.

3. 3

   Be careful that it does not burn; if there is any danger of this, cover it with a clean thick paper, and watch it till done.

As published

This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 20. The excerpt below is the record exactly as published.

RS. BROC'KENBROUGH'S POUND CAKE 1 pound butter washed and 1 pound and 1 ounce of sugar creamed fine and white 1 pound flour dried and sifted 16 eggs leaving out 8 j'olks . Flavor to taste

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