vegetarianpescatariansoy-freefish-freeshellfish-free
Pound Cake
From Miss Cameron's cookery book, 1898
Serves 8
Presented as published in 1898. 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 Miss Cameron's cookery book (1898) by Ida Cameron, page 74. The excerpt below is the record exactly as published.
lb. flour, \ lb. castor sugar, 8 eggs, the rind of a lemon finely grated or 1 tablespoonful of essence of vanilla. Rub the sugar and butter to a cream with a wooden spoon ; when it looks white and frothy stir in the rice, flour, and flavouring, then add the yolks of the eggs, and beat lightly and well together. Mix in a small teaspoonful of baking powder ; lastly whip the whites of the eggs to a stiff froth, and whip them into the mixture. Pour into a cake tin which has been well buttered, and bake in a moderate oven one and a half hours. Pound Cake. One lb. butter (not salt), \\ lb. flour, 1 lb. castor sugar, \ lb. currants, \ lb. sultanas, 2 oz. candied mixed peel finely chopped, 1 oz. citron peel finely chopped, 1 oz. sweet almonds blanched and ohopped, 9 eggs, the rind and juice of 1 lemon. Work the butter and sugar to a cream, taking care not to oil it, mix in the fruit, peel, and almonds, beating all the time with the hand or a wooden spoon. Whip the eggs to a froth, and stir in ; beat lightly for ten minutes. Pour into a large tin which has been buttered and lined with paper. Bake in a moderate oven two to three hours. Sultana Cake— Very Good. One lb. Vienna flour, \ lb. butter, \ lb. sugar, \ lb. sultanas
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.