Pound Cake

Ingredients

• one pound flour
• one pound sugar
• one pound butter
• two pounds currants
• one quarter pound lemon-peel
• eight eggs

Method

1. 1

   Heat very slightly a large basin, place in it the butter and sugar, and with the hand mix them together for fifteen minutes.

2. 2

   Break into a separate basin the eggs, and beat them till very light; add them by degrees to the butter and sugar, stirring all meanwhile with a wooden spoon.

3. 3

   Still continue stirring, and add the flour, a little at a time.

4. 4

   Cut in small pieces the peel, and add it and the currants at the last.

5. 5

   Pour the mixture into a well-greased cake-tin, and bake for an hour and three quarters in a moderate oven.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 145. The excerpt below is the record exactly as published.

Pound Cake. — One pound flour, one pound sugar, one pound butter, two pounds currants, one quarter pound lemon-peel, eight eggs

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