Pound Cake

Ingredients

• 2 cups sugar
• 10 eggs
• 1 1/2 cups butter
• 4 cups flour
• 1 teaspoon baking-powder

Method

1. 1

   This is very rich and fine, and needs to be made and baked in a skillful manner.

2. 2

   One teaspoon baking powder is surer of being light and a tube in center of baking pan.

3. 3

   Can bake it in one large loaf, or two smaller ones.

4. 4

   Can flavor with one tablespoon nectarine or orange flower water.

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 76. The excerpt below is the record exactly as published.

teaspoons baking-powder For Fig Paste. % cup water i cup sugar 8 figs I egg, the white Bake the cake in three layers. Boil the water and sugar till a little brittle when you string it in cold air; then take the sugar from the stove, cool a little, beat the white to a stiff froth and add to it, chop the figs very fine, and add gradually. Spread the paste on top of each cake and sides, if you wish. It (the cake) may need more flour. Plain Loaf Cake. Very nice. 1 % pounds brown sugar i J^ pounds butter ^ pint of yeast i pint milk 2 pounds raisins i teaspoon each cinamon 3 eggs and cloves 3 pounds flour This measures three quarts sifted; well heaped of flour, one pint rounded of butter, one quart of sugar. Stir butter and sugar to a cream, warm the milk and stir with the yeast in flour, let rise over night, saving out one cup of flour to add next morning with the other ingredients, beaten eggs and floured raisins. Put in pans and let rise forty minutes. This recipe makes three loaves. Bake in moderate ovea. I9S The Queen Cook Book Pound Cake. 21 cups sugar lo egg? I ^ cups butter Flavor as you like 4 cups flour This is very rich and fine, and needs to be made and baked in a skilfuU manner. One teaspoon bak- ing-powder is surer of being light and a tube in center of baking pen. Can bake it in one large loaf, or two smaller ones. Can flavor with one tablespoon necta- rine of orange flower water. Cup Cake. 1 cup butter 3 cups flour 2 cups sugar 4 eggs 2 teaspoons baking-powder Flavoring. Mix as for other cakes. Can add, if you wish, a half cup of imilk, and then more flour. Sponge Cake. 2 cups sugar lo eggs, salt 2 cups flour I lemon, juice and rind Baking-powder, if you like Beat the yolks light, beat in the sugar until very light, then add half the flour. Beat the whites to a very stiff froth, add half of them to cake, then the remaining half of flour, then the remaining half of the whites, the grated rind and strained juice of lemon; stir lightly and put in buttered paper pan. Bake in a quick oven, but not too hot, about forty-five minutes; to one hour. Great care should be taken not to but- ter the paper too heavily; lay the paper in hot pan and grease with small cloth. The Queen Cook Book 199 White Sponge Cake. 6 eggs, the whites i cup sugar J^ teaspoon cream tartar % cup flour I teaspoon almond extract Beat the whites to a stiff froth, then gradually beat in the sugar, mixing lightly, add the cream tartar to the flour, sift it twice, then sift it into the cake, mix the cake quickly, but carefully, add one teaspoon of flavoring. The recipe says turn into an ungreased pan and bake in a moderate oven thirty minutes, A Small Sponge Cake. I cup sugar i J^ cups flour 6 eggs Flavoring Beat eggs separately and mix as above. Sponge Cake. I tumbler sugar i tumbler flour 5 eggs I teaspoon vinegar Another Sponge Cake. I cup sugar i cup flour 4 eggs I teaspoon baking-powder Flavoring A Smaller Sponged Cake. I teacup sugar Jok-'^' i teacup flour 3 eggs, lemon extract i ^4 teasp'ns baking-powder y 2 tablespoons water. 300 The Queen Cook Book Icb-Cream Cake. 2 cups sugar ^ cup butter I cup milk 7 eggs, the whites 1 cup corn starch 2 cups flour 2 teaspoons baking-powder 2 teaspoons lemon extract Bake in three layers with boiled frosting between. Two cups sugar, one-half a cup of water boiling hot; boil until it candies; do not stir it. Cool a little and try it between the thumb and finger; if it threads it is done. Beat the whites of three eggs to a stiff froth; pour over them slowly (beating) the candied sugar and beat until cold. Mrs, Sarah B. Smith. The above recipe is a nice delicate cake baked in one loaf. DelicatbuCake. 2 cups sugar 3 cups flour 6 ounces butter 14 eggs

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