Raisin Pound Cake

Ingredients

• one pound of powdered sugar
• one pound of good dry butter
• ten eggs
• one pound of pastry flour
• two and one-half pounds of Sultana faisins

Method

1. 1

   Rub one pound of powdered sugar and one pound of good dry butter to cream; add slowly, one at a time, ten eggs, which you beat a little first.

2. 2

   Mix in one pound of pastry flour, mace and vanilla.

3. 3

   Add two and one-half pounds of Sultana raisins, rubbed first in flour.

4. 4

   Bake in a cool oven for about two hours.

Nutrition per serving

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 19. The excerpt below is the record exactly as published.

one pound of good dry butter, rubbed to cream; add slowly, one at a time, ten eggs, which you beat a little first, and in warm weather, keep in ice water; then mix in one pound (good weight) of pastry flour, mace and vanilla. It is best to add flour by the handful. Bake in-cool oven, aboilt two hours; if not sure of its being done, stick a broomstraw in the center to the bottom, and if it pulls out clean, without dough on it, the cake is done. Raisin Pound Cake. To the above mixture, add two and one-half pounds of Sultana faisins; rub them first well in flour. — 41 — American Sponge Cuke, Beat up one pound of powdered sugar with twelve eggs, set in hot water bath until warm, beat until it does not run down quick from the beater, when raised; then add lightly one pound of pastry flour

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