Pound Cake

Name: Pound Cake
Ingredients: 1% cups butter; 8 large eggs; 24%, cups sifted fine sugar; 2 tablespoons brandy; 3°34 cups sifted cake flour (Swans Down); 2 teaspoons vanilla; 1 level teaspoon baking powder; Nutmeg

From The Wilson cook book, 1941

When oven has a temperature control, begin at 275° F. After 45 minutes raise to 300° F. and finish at 325° F.

Presented as published in 1941. 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 The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 39. The excerpt below is the record exactly as published.

Pound Cake 1% cups butter 8 large eggs 24%, cups sifted fine sugar 2 tablespoons brandy 3°34 cups sifted cake flour (Swans 2 teaspoons vanilla Down) Nutmeg 1 level teaspoon baking powder

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