Pound Cakes

Ingredients

• J lb. of flour
• J lb. of currants
• J lb. of sugar
• 4 eggs
• J lb. of butter
• J lb. of sultanas
• 2 oz. of peel

Method

1. 1

   Whip the sugar and eggs for half an hour, then add the flour and a little baking powder and the currants; melt the butter and pour in last.

2. 2

   Bake in little tins for 20 minutes, or the whole cake for 1.5 hours.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 108. The excerpt below is the record exactly as published.

J lb. of sugar, 3 eggs, 1 tablespoonful of milk, citron. Cream the butter and sugar well to¬ gether for five minutes with the hands, and beat in the eggs separately for five minutes each, then sift the flour and add it by degrees, the milk last of all. Clarify the butter for buttering the mould, and line it also with buttered paper. Bake about threequarters of an hour in a moderate oven, and put some citron on the top of the cake, which should be smoothed With a knife. Plum Cake.— Ingredients : \ lb. of flour, \ lb. of sultanas, 2 oz. of candied peel, 2 eggs, 3 oz. of butter or dripping, J lb. of sugar, 1 gill of milk, J teaspoon¬ ful of baking powder. Rub the butter in the flour; add the sultanas and peel ; mix the baking powder thoroughly with the castor sugar and add next. Beat the yolks of the eggs with the milk and mix with the ingredients. Lastly, whip up the whites of the eggs to a stiff froth and add very lightly to the mixture. Pour into a cake tin lined with buttered paper and bake an hour. Pound Cakes.— Ingredients : J lb. of flour, J lb. of currants, J- lb. of sugar, 4 eggs, J lb. of butter, J lb. of sultanas, 2 oz. of peel

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