Pound Cake

Ingredients

• Wash and dry i pound butter
• add i pound sugar
• 5 eggs
• 2 cups oi Pnnty
• i saltspoon of salt
• a small glass of wme or brandy

Method

1. 1

   Beat the butter until creamy, add sugar and beat until light.

2. 2

   Add eggs one at a time, ensuring each is incorporated.

3. 3

   Gradually add wine or brandy, then sift in flour with salt.

4. 4

   Bake in a lined cake pan for 1.5 hours in a slow oven.

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 22. The excerpt below is the record exactly as published.

POUND CAKE Wash and dry i pound butter. Beat until it is quite creamy, then add i pound sugar. ^^-^ it unlil it is like the lightest and whitest hard sauce, then add 1 egg. Beat until ^\is quite incoporated then add another and beat again, and so on until 5 eggs areused. Take great are that each eg^^^ completely incorporated before the next is added. This requires from ^ to 5 iWes ^^^^^^^^^ each ecrcr. (The success of the cake depends upon sufficient beating.) When eggs-, sugar and butter look like thick yellow cream, add gradually a small glass of wme or brandy and * --^^^^^^^f/;-- water. Mix well together, then sift into the ingredients 2 cups oi Pnnty ^^'}'^'jfl^''^^^^^^ sliriitlv warmed to which i saltspoon of salt

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