Pound Cake

Ingredients

• £ lb. flour
• i lb. eggs
• 5 lb. currants
• 5 lb. candied peel, mixed
• Grated rind of 2 lemons
• £ glass brandy
• £ lb. butter
• 1 lb. sugar
• ^ lb. sultanas
• 2 oz. minced almonds

Method

1. 1

   Beat the butter and sugar to a cream, then add the flour, passing it through a wire sieve alternately with the eggs (well beaten); beat 10 minutes, then add all the above ingredients; pour into a tin lined with oiled paper, and bake in a moderate oven 2.5 hours.

2. 2

   If it is put into a shallow dripping tin, then it will not require so long baking.

3. 3

   This may be covered when cold with almond paste and when set with white icing.

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 39. The excerpt below is the record exactly as published.

POUND CAKE. £ lb. flour i lb. eggs 5 lb. currants 5 lb. candied peel, mixed Grated rind of 2 lemons £ glass brandy £ lb. butter 1 lb. sugar ^ lb. sultanas 2 oz. minced almonds

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