Pound Cake (old-fashioned)

Ingredients

• One pound of sweet butter
• 1 lb. of flour thoroughly dried in the oven
• Stone 1 lb. of raisins
• stir into it 1 lb. of sugar
• Grate one nutmeg into the creamed mixture
• the yellow rind of a lemon
• Measure two tablespoonfuls of good brandy
• dissolve in it a piece of soda the size of a pea
• break one egg into each one of four of the saucers
• into the other three saucers put two eggs each

Method

1. 1

   Cream the washed butter and stir into it the sugar.

2. 2

   Beat in the eggs one at a time, mixing well after each addition.

3. 3

   Add the brandy, lemon juice, and prepared raisins.

4. 4

   Beat the batter for ten minutes.

5. 5

   Bake in a paper-lined and well-buttered cake-tin for about two hours.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

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

und Cake (old - fashioned). — One pound of sweet butter, 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

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