Pound Cake

Ingredients

• One pound butter
• one pound sugar
• one pound flour
• eight eggs

Method

1. 1

   Cream the butter and sugar very light together.

2. 2

   Beat the eggs separately and add them.

3. 3

   Then add the flour.

4. 4

   Bake slowly.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 85. The excerpt below is the record exactly as published.

pound cake ; two pounds raisins, two pounds currants, washed and dried, one and one-quarter pounds citron, two and one-half pounds almonds in the shell, one tumbler full of brandy or good whiskey, one cup black molasses, four nutmegs, one cup black coffee, cloves, allspice, mace, cinnamon and ginger, tablespoon each; add mo- lasses and brandy before putting in fruits, which must be well floured and added slowly to the batter; one pound figs, one pound English walnuts, one pound pecans. Have cake pan well greased and lined with thick paper, sides and bottom. Bake six hours. — Mrs. Callie Parker. Fruit Cake. — One dozen eggs, one pound butter, one pound brown sugar, one pound flour browned in the oven to a light brown, stirring all the time, two pounds raisins after seeding, two pounds currants after washing, two pounds of citron HOW WE COOK IN TENNESSEE. 149 sliced thin, wine glass Madeira wine and wine glass brandy, tablespoon pulverized cinnamon, tablespoon allspice, teaspoon pulverized cloves, two nutmegs, teaspoon soda; mix as you would pound cake, then add fruits, spices, soda and brandy; one pound shelled almonds may be added. — Mrs. James O'Con- nor. Fruit Cake. — One pound of sugar, one pound of flour, two pounds of seeded raisins, two pounds currants, half pound cit- ron, three-quarters pound butter, twelve eggs, quarter ounce each cinnamon, cloves, nutmeg and mace ; one wine glass of wine or brandy. Make up the cake, then add spices, flour your fruit and add it, then add the brandy. I use one tablespoon baking- powder. Bake three hours, but not too fast. — Mrs. E. J. Taylor. Poor Man's Fruit Cake. — Three eggs, one cup butter, three cups brown sugar, one cup strong coffee, five cups of flour, one cup whiskey, one pound raisins, one pound currants, half pound citron, half pound figs, one teaspoon each of nutmeg, spice, cloves, cinnamon and ginger, one level teaspoon of soda. — Mrs. H. C. Irby. Prohibition Fruit Cake. — One pound of butter, one pound sugar, one pound flour, one dozen eggs, one small teacup of best New Orleans molasses, one teaspoonful baking powder. Flavor with lemon extract if desired. Mix and beat thoroughly as for pound cake. I will mention I put in the syrup next to the last thing, my rose water being the last. Then add two pounds raisins, two pounds currants, one pound citron (the fruit having been prepared before). Spices to taste, two nut- megs, one teaspoonful cloves, allspice and cinnamon pulverized. Lastly two or three ounces of rose water. — Mrs. W. E. Dunaway. Ocean Cake. — Two cups sugar, half cup butter, one cup sweet milk, three cups of flour, whites of five eggs well beaten, three scant teaspoons baking powder. — Mrs. Martha Dodson. Pound Cake. — One pound butter, one pound sugar, one pound flour, eight eggs

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