Pound Cake

Ingredients

• 1 cup butter
• 1.5 cups flour
• 1 level teaspoon baking powder
• 1 cup of eggs
• 1.5 cups sugar
• 1 tablespoon brandy
• vanilla
• Grated nutmeg

Method

1. 1

   Cream butter and gradually beat in flour sifted with baking powder.

2. 2

   Beat very light.

3. 3

   To well beaten eggs add sugar and beat light.

4. 4

   Add to first mixture and beat very light.

5. 5

   Success lies in the beating.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 75. The excerpt below is the record exactly as published.

Pound Cake. I cup butter. V/i cups flour. 1 level teaspoon baking powder. 1 cup of eggs. V/i cups sugar. 1 tablespoon brandy. Grated nutmeg and vanilla. Cream butter and gradually beat in flour sifted with baking powder. Beat very light. To well beaten eggs add sugar and beat light. Add to first mixture and beat very light. Success lies in the beating. Mrs, Lownsdale, Pistache Cake. Twelve eggs, white and yolks beaten separately; add to yolks, beating all the time, 2 tablespoons sugar, 1 teaspoon flavoring, % ^b- grated walnuts, 1 cup grated pistache nuts. Add whites last, spoonful at a time. Bake slowly. When cold cut in three parts and put between layers whipped Charlotte russe cream colored with pistache. Decorate with same. Miss Ella Hirsch. 208 PORTLAND WOMAN'S EXCHANGE COOK BOOK Piccolomini Cake. I cup butter. 2J/2 cups sugar. 4 cups flour. 1 cup milk. 5 eggS; 1 teaspoon cream tartar. Yi teaspoon soda. Nutmeg. Fruit if desired, preferably currants. Bake in slow oven. Miss Failing, Queen's Cake. I lb. flour (4 cups). 1 lb. sugar (2 cups). ^ lb. butter (IJ/2 cups). 5 eggs. 1 gill thin cream. Salt. 1 teaspoon vanilla. 1 even teaspoon baking powder. Fruit, currants alone, sultana raisins alone, or citron. Bake in slow oven. Mrs. E. F. Tucker, Sponge Cake. 1 lb. eggs. 1 lb. sugar. Yi lb. flour. Beat whites and yolks separately. Grate rind of 1 lemon on the sugar and put in 1 tablespoon of juice. Beat in the whites of the eggs and then the yolks. Beat, and heat, and beat. Then fold in the flour. Bake in a slow oven. Mrs. Wm. M. Molson of Montreal. Sponge Cake. Three large tablespoons sugar, 3 eggs beaten with sugar in bowl with eggbeater; add 3 large tablespoons of flour sifted with 1 small teaspoon baking powder. Bake in hot even oven. Mrs. A, W. Payne. CAKES 209 Nut Sponge Cake. 7 eggs. !4 cup water. 1% cups sugar. 1 cup flour. % cup walnuts (ground). I teaspoon vanilla. )/2 teaspoon lemon extract. Beat the yolks of eggs until thick. Boil the sugar in the water until it will spin a thread; pour into the yolks, beating all the time until cool; add flavoring extract. Mix flour with the nuts ; mix all together, then stir in the stiffly beaten whites. Bake in tin lined with greased paper 45 minutes. Mrs, A. F, Biles, Sponge Jelly Roll. Beat 3 eggs until light; gradually beat in 1 cup granulated sugar, grated rind of 1 lemon, 1 cup of sifted pastry flour sifted again with 1 level teaspoon baking powder. Bake in shallow pan about 15 minutes. At once turn on waxed paper, trim off edges, spread with jelly beaten smooth and roll. Mrs, H, P, McNary, Sunshine Cake. Whites of 11 eggs, yolks of 6; IJ/2 cups of granulated sugar, the grated rind of a lemon, the grated rind of an orange and a little juice; 1 even teaspoon of cream tartar mixed with 1 cup of sifted flour. Bake in moderate oven about 1 hour. Mrs, Scadding, Spanish Bun. 2 cups of brown sugar. 1 cup butter

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