Pound Cake

Ingredients

• 10 ozs. of flour
• 4 lb. of butter
• 5 lb. of castor sugar
• 4 lb. of sultanas
• 4 eggs
• 1 grated rind of lemon
• A pinch of salt
• 3 ozs. of candied peel
• 4 ozs. currants
• A few drops of vanilla essence

Method

1. 1

   Beat the butter to a cream, add the sugar and flour gradually, beating in each egg separately.

2. 2

   Add flour and eggs in this manner until flour, sugar, and eggs are all well mixed, then add the other ingredients.

3. 3

   Pour into a cake-tin lined with paper, and bake about two hours in a moderate oven.

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 69. The excerpt below is the record exactly as published.

4 ozs. of flour 4 ozs. of butter 4 ozs. of sugar A pinch of salt METHOD. Cream the butter, add the sugar and flour, beat in the eggs. Add the grated rind, and half fill well-greased Queen cake-tins with the mixture. Sprinkle a few currants upon the top of each little cake. Bake in a quick oven about 10 minutes. 2 eggs A few currants •V grated rind of lemon M 194 No. 469. DOROTHY’S CAKE. 8 ozs. of flour 4 ozs. of butter 4 ozs. of castor sugar 1 egg A pinch of salt INGREDIENTS. 1 oz. of candied peel 3 ozs. of currants 4 pint of milk (about) of grated lemon rind METHOD. Rub the butter into the flour as for short pastry. Beat the whites of the eggs to a firm froth. Add the milk to the yolks, which must be well beaten. Add to all the dry ingredients, and mix well together. Line a cake-tin with thick paper, and pour in the mixture. Bake in a moderate oven about one and a half hours. No. 470. ITALIAN FRITTERS. INGREDIENTS. 2 French rolls 1 glass of wine 2 ozs. of butter \ lb. of apricot jam METHOD. Cut the bread into slices quarter of an inch thick, then into rounds, put the butter into a frying pan ; when hot, fry bread a golden brown. Arrange in a circle on a plate, put the jam and wine into a saucepan, and when boiling pour over fritters ; sprinkle over them finely chopped almonds. Serve hot or cold. No. 471. RUSKS. INGREDIENTS. 1 lb. of flour (Coomb’s rerated) 2 ozs. of butter 1 egg Pinch of salt. Milk. METHOD. Mix all the ingredients together with enough milk to form a paste, roll out thinly and cut with paste cutters ; put into a hot oven and bake ten to fifteen minutes. 195 No. 472. GINGERBREAD BISCUITS. INGREDIENTS. 1 lb. of flour l lb. of Syrup | lb. of sugar ^ lb. of butter 2 ozs. candied peel 3 teaspoonsful ground ginger METHOD. Cut the candied peel into small pieces and mix with the other ingredients, roll out very thinly and cut with a round cutter ; put on a well greased tin, and bake in a moderate oven. No. 473. TEA CAKES. INGREDIENTS. I lb. of flour (Ccomb’s asrated) | 1 egg. ^ pint of milk 3 ozs. of lard | 1 teaspoonful of salt METHOD. Put flour and salt into a basin, rub the lard well into it ; beat the egg in a separate basin, add to it the milk, pour to the dry ingredients and mix thoroughly. Form into round cakes; bake in a quick oven 10 to 15 minutes. No. 474. ROCK CAKES (plain). 1 lb. of flour ^ lb. of sugar 1 lb. of butter INGREDIENTS. ^ lb. of currants 3 ozs. of candied peel 3 eggs. A little milk Grated nutmeg METHOD. Mix all together as in previous recipe, drop in lumps, on greased tins, and bake about 10 minutes in a hot oven. M 2 196 No. 475. POUND CAKE. INGREDIENTS. ]() ozs. of Hour 4 lb. of butter 5 lb. of castor sugar 4 lb. of sultanas 4 eggs METHOD. 1 grated rind of lemon A pinch of salt 3 ozs. of candied peel 4 ozs. currants A few drops of vanilla essence

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