Pound Cake

Ingredients

• 12oz. butter
• 12oz. caster sugar
• lib. of eggs
• lib. dried and sifted flour
• 6oz. candied peel
• 8oz. well washed and dried currants
• a few drops of essence of lemon

Method

1. 1

   Mix according to the directions given in the beginning of this chapter, put the mixture into pound tins neatly papered, and bake for thirty-five minutes in a moderate oven.

2. 2

   To check if done, stab with a skewer; if it comes out clean, the cake is done.

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 64. The excerpt below is the record exactly as published.

12oz. butter, 12oz. caster sugar, lib. of eggs (be sure to weigh them), lib. dried and sifted flour, 6oz. candied peel (shred), 8oz. well washed and dried currants, and a few drops of essence of lemon. Mix this according to the directions given in the beginning of this chapter, put the mixture into pound tins neatly papered, and bake them for thirty-five minutes in a moderate oven. To try if they are done, stab the cake with a sharp skewer ; if it comes out clean the cake is done. — Beat ijlb. of fresh butter to a cream with lib. of caster sugar, then work in the well-beaten yolks of four eggs, next lib. of sifted flour, previously mixed with a teaspoonful of baking powder, a quarter of a nutmeg grated, and 6oz. to 8oz. well-washed currants ; then stir in a little finely shredded candied peel, and lastly the whites of the eggs beaten to a stiff froth. Bake one and a half hours in a modex-ate oven. Beat lib. of fresh butter to a ci-earn with 12oz. caster sugai’, then add six eggs, one or two at a time, beating each well in before adding the next ; then stir in 14oz. fine sifted floui’, 4oz. to 6oz. currants, stoned l’aisins, sultanas, or dried cheri-ies, and the grated peel of two lemons or limes. When this is all thorougly mixed, bake in small round hoops, lined with three thicknesses of white CAKES. 101 buttered paper round and underneath the cake, in a steady soaking oven. A little bran or sawdust should be put on to the baking tin under the cake, while baking, to prevent any risk of burning. If covered with almond icing and royal icing, and decorated, this makes a capital birthday cake. Cake, Pound (Cheap). — Beat to a cream 6oz. of butter and 6oz. of lard or beef marrow, and mix it with lib. of sugar, three eggs, ljlb. of Coomb’s Eureka flour, and a pint of milk ; mix thoroughly, and finish off like any other pound cake

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