Americandessertvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Rich Pound-Cake
From Twentieth century home cook book, 1905
Serves 10
Turn the cake out to cool on its bottom.
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 22. The excerpt below is the record exactly as published.
one pound of moist sugar, one pound of butter, one pound of flour, one dozen eggs, one teaspoonful of mace, one tablespoonful of cinnamon, one nutmeg, one wineglassful of brandy, and one of wine. The fruit should be cut up rather coarse, and the almonds in not more than three pieces. Roll the fruit in flour to sepa- rate it, reserving some almonds and citron for sticking in the top of the cake, but entirely out of sight. Beat the fruit into the eggs after they have been perfectly whisked ; also the butter and sugar after they are creamed together. Let the rest of the flour be lightly stirred in just before putting the cake to rise. Put embers under it, and let it rise for three hours. Bake slowly for three hours, or until, by trying with a straw, 3'ou find it cjuite done. When taken from the oven, let the cake stand in the pan at least two hours, or if it is very large, leave it in a warm place all night. It will then be ready for frosting, and will keep indefinitely in a dark, cool place. The pan in which it is baked nnist be lined with buttered Avhite jDaper. The white paper is also used for pound cake. CAKE-MAKING. 41 VIII. Rich Pound-Cake. Take one pound each of white sugar, butter, and tiour; ten eggs, a wineglassful of brandy, half a nutmeg, and a teaspoonfu] of vanilla or essence of lemon. Beat the sugar and butter to a cream, whisk the eggs to a froth, and beat all the ingre- dients together until perfectly light. Bake in a moderately heated oven an hour. Turn the cake out of the tin, invert it, and set the cake on the bottom to cool. Put on the frosting when cold. Cocoanut Pound-Cake.— This is made with one pound of sugar, half a pound of butter, one teacupful of fresh milk, one pound of flour
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