Pound Cake

Ingredients

• 1/2 cup butter
• 2 cups sugar
• 7 eggs
• 1 1/2 pints flour
• 1 teaspoon Royal Baking Powder
• 1 teaspoon extract nutmeg

Method

1. 1

   Rub the butter and sugar to a white, light cream; add 3 of the eggs, 1 at a time, and the rest, 2 at a time, beating 5 minutes after each addition; add the flour, sifted with the powder; add the extract; mix into a smooth, medium batter, and bake in a paper-lined cake-tin, in a steady oven, 50 minutes.

Nutrition per serving

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 23. The excerpt below is the record exactly as published.

Pound Cake. — 134 cups butter, 2 cups sugar, 7 eggs, 134 pints flour, 1 teaspoon Royal Bak¬ ing Powder, 1 teaspoon extract nutmeg. Rub the butter and sugar to a white, light cream; add 3 of the eggs, 1 at a time, and the rest, 2 at a time, beating 5 minutes after each addi¬ tion; add the flour, sifted with the powder; add the extract; mix into a smooth, medium batter, and bake in a paper-lined cake-tin, in a steady oven, 50 minutes. Pond-lily Cake. — 1 cup butter, 1 y2 cups sugar, whites 5 eggs, 1 )4 pints flour, 1)4 tea¬ spoons Royal Baking Powder, 1 cup milk; flavor with extract peach and a few drops ex¬ tract rose. Bake in 2 cakes, in very deep jelly- or sponge-tins, and when done put to¬ gether with freshly grated cocoanut and pul¬ verized sugar between and on top of the cakes, and ice with clear icing. Silver Cake. — Whites 6 eggs, 1 cup milk, 2 cups sugar, % cup butter, 4 cups flour, tea¬ spoon salt, 2 teaspoons Royal Baking Powder, 1 teaspoon almond extract. Cream butter and sugar ; add alternately the milk and flour mixed with salt and baking powder ; then the extract and the whipped whites. Beat well, and bake in loaf-pan in moderate oven. Queen Cake. — 2 cups butter, 2 34 cups su¬ gar, 1 y2 pints flour, 8 eggs, 34 teaspoon Royal Baking Powder, 1 wine-glass each wine, brandy, and cream, y teaspoon each extract nutmeg, rose, and lemon, 1 cup dried currants, washed and picked, 1 cup raisins, stoned and cut in two, 1 cup citron, cut in small, thin slices. Rub the butter and sugar to a very light cream ; add the eggs, 2 at a time, beat¬ ing 5 minutes after each addition; add the flour, sifted with the powder, the raisins, currants, wine, brandy, cream, citron, and extracts; mix into a batter, and bake care¬ fully in a papered cake-tin, in a moderately steady oven, 1)4 hours. Sponge Cake. — 2 cups sugar, 7 eggs, 1 cup flour, 1 teaspoon Royal Baking Powder

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