Pound Cakes

Ingredients

• nine and a quarter pounds of best Hungarian flour
• twelve ounces of butter
• twelve ounces of castor sugar
• nine eggs
• half a pound of currants
• half a pound of sultanas
• a pinch of carbonate of soda
• a pinch of tartaric acid

Method

1. 1

   Work the butter and sugar to a cream in a basin until nice and light.

2. 2

   Add one egg at a time, mixing well, and then the flour and fruit.

3. 3

   Bake in a good oven, not too hot, but steady.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 111. The excerpt below is the record exactly as published.

POUND CAKES TO MAKE THREE SMALL ONES /’"'iNE and a quarter pounds of best Hungarian N-' flour, twelve ounces of butter, twelve ounces of castor sugar, nine eggs, half a pound of currants, half a pound of sultanas, a pinch of carbonate of soda and a pinch of tartaric acid

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