Pound Cake
From Mother Hubbard's cupboard, 1887
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Mother Hubbard's cupboard (1887), page 23. The excerpt below is the record exactly as published.
POUND CAKE. One and one-half cups flour, one cup butter, one and one- half cups sugar, one cup eggs, one-half teaspoon baking powder. Beat butter and flour to a cream ; beat the eggs and sugar very light ; put all together and add the baking powder. Mrs. M. K. Woodbury. WHITE CAKE. One cup butter, two cups sugar, two and one-half cups flour, one-half cup sweet milk, whites eight eggs, two tea- spoons baking powder. Mrs. W. ALMOND CAKE. Two cups sugar, three cups flour, one cup butter, one- half cup sour milk, whites of eight eggs, two teaspoons baking powder, one teaspoon bitter almonds, one cup blanched almonds. Mrs. A. Churchill. SNOW CAKE. One cup sugar, one and one-half cups flour, two teaspoons cream tartar. Sift all together through a sieve ; add the whites of ten eggs beaten stiff. Bake in a quick oven. Mrs. E. W. Sage. LEMON CUP CAKE. One cup butter, three cups sugar, five cups flour, one cup milk, one teaspoon saleratus, six eggs, peel and juice of one lemon. Mrs. C. IMPERIAL CAKE. One pound sugar, one pound butter, one pound flour, two pounds raisins, one pound citron, one pound sweet almonds, two tablespoons wine or brandy, one nutmeg, mace, ten eggs. Mrs. C. 60 "Mother Hubbard's Cupboard." CORN STARCH CAKE. One-half cup butter, one and one-half cups sugar
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