Pound Cake (Old Cape Recipe)

Ingredients

• 13 Eggs
• 1 lb. Butter
• 1 lb. Sugar
• 1 lb. Flour
• Teaspoonful of mixed Cinnamon
• Naartje Peel (Tangerine Orange)
• Nutmeg

Method

1. 1

   Whisk the eggs (whites and yolks) separately.

2. 2

   Stir the butter to a cream; add dry sifted sugar, then yolks, well whisked, then flour and spices, previously well mixed, and lastly, the whites.

3. 3

   Have a well-buttered mould, dusted with fine biscuit and a buttered paper on the top of the mould.

4. 4

   Bake in moderate oven for two hours.

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 11. The excerpt below is the record exactly as published.

13 Eggs. Teaspoonful of mixed Cinnamon ; lib. Butter. NaartjePeel{TangerineOrange), I lb. Sugar. dried and powdered ; and some lib. Flour. Nutmeg. Whisk the eggs (whites and yolks) separately. Stir the butter to a cream ; add dry sifted sugar, then yolks, well whisked, then flour and spices, previously well mixed, and lastly, the whites. Have a well-buttered mould, dusted with fine biscuit j a buttered paper on the top of mould. Bake in moderate oven for two hours. CAKE {PRUSSIAN). (Berg River Recipe.) Ingredients, % Eggs. 250 Sweet Almonds, 1 lb. Flour

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