Pound Cake (a very old recipe)

Ingredients

• Take 1 lb. of butter
• 1 lb. of sugar
• 1 lb. of flour
• 10 eggs
• 2 table-spoonfuls of rose-water

Method

1. 1

   Beat the sugar and butter together until light.

2. 2

   Gradually add the rose-water and some flour.

3. 3

   Whisk the eggs until thick, then stir in the butter and sugar mixture gradually, followed by the remaining flour.

4. 4

   Bake in a moderate oven for about two and a half hours.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 70. The excerpt below is the record exactly as published.

1 lb. of flour thoroughly dried in the oven. Stone 1 lb. of raisins, cut them in two, and sift them lightly with flour. Cream the washed butter and stir into it 1 lb. of sugar. Grate one nutmeg into the creamed mixture, and the yel- low rind of a lemon. Measure two table-spoonfuls of good brandy and dissolve in it a piece of soda the size of a pea. Take seven saucers and break one egg into each one of four of the saucers; into the other three saucers put two eggs each. Into the creamed mixture turn one egg with one table - spoonful of flour, and beat for five minutes. Treat the four single eggs in this manner, beating the re- quired five minutes each time. Then add two eggs at a time, and after all are stirred in beat the batter ten min- utes. Put in the brandy, the juice of the lemon, and then the prepared rai- sins. Beat ten minutes longer. Bake this in a paper-lined and well-buttered cake -tin. This cake should require about two hours to bake; the oven should grow hotter as the cake bakes. Always place a loaf of cake to the ear when testing it to see if it is done. So long as a cake “ sings” it is not ready to be taken out. Another way : — Beat 1 lb. of fresh butter to a cream. Beat into it I lb. of fine sugar, pounded and sifted, upon part of which, before it was pounded, the rind of two oranges or lemons has been rubbed ; I lb. of dried flour, a pinch of salt, eight eggs which have been thoroughly whisked, the vrhites and yolks separately, and a glass of wine, brandy, or rose-water. Beat the mixture for twenty minutes, and pour it into a tin which has been lined with buttered paper. Bake in a well- heated though not fierce oven, and, if possible, do not increase the heat until the cake is baked. Though the cake must be turned about that it may be equally browned, the oven door must not be opened oftener than is abso- lutely necessary ; and if the cake gets too highly colored before it is done enough, a piece of paper should be laid upon it. In order to ascertain whether it is sufficiently baked, put a skewer to the bottom of it, and if it comes out dry and clean the cake is Columbia Public Library Columbia , Mo , Pound Cake CAKES Puffs, Cream done ; if moist, it must be returned at once to the oven. When the cake is done it should be turned out at once and placed- upon its side, or else on a sieve which has been turned upside down, until it is cold, and the paper should not be removed until the cake is to be used. This cake may be made either larger or smaller by increasing the quantity of the ingredients in their due proportions ; and it may be made less rich by using a larger quan- tity of flour. A pound of picked and dried currants is frequently added to the other ingredients, and the flavor may be varied by the addition of can- died peel, lemon or orange, blanched and chopped almonds, pistachio ker- nels, dried cherries, or plums. Time to bake, one hour and a half to two hours. Pound Cake (a very old recipe). — Take i lb. of butter, I lb. of sugar, i lb. of flour, io eggs, 2 table-spoonfuls of rose-water

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