Pound Cake

Ingredients

• One pound of fresh butter
• 1 pound of fine flour
• 6 medium-sized eggs
• one pound of castor sugar
• 1/2 pound of minced almonds
• 1/2 pound of currants or sultanas
• 3 ounces of candied peel
• a few drops of essence of ratafia

Method

1. 1

   Whip the butter to a cream.

2. 2

   Gradually add sugar, then eggs (well whisked).

3. 3

   Sift in flour and work in fruit, almonds, and flavouring.

4. 4

   Mix well for about 30 minutes.

5. 5

   Bake in small tins for about 40 minutes in a moderate oven.

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 85. The excerpt below is the record exactly as published.

Pound Cake.— One pound of fresh butter, 1 pound of fine flour (Hungarian or Vienna if possible), 6 medium-sized eggs, one pound of castor sugar, £ pound of minced almonds, \ pound of currants or sul- tanas, 3 ounces of candied peel, a few drops of essence of ratafia

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