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Spanish Pound Cake

Name: Spanish Pound Cake
Yield: 13 servings
Ingredients: Two pounds four ounces of sugar; two pounds of butter; two and one-half pounds of flour; a half ounce of baking powder; one quart of yolks; a half pint of milk; vanilla flavor

From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907

Serves 13

This cake is rich and flavorful.

Presented as published in 1907. 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 Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 33. The excerpt below is the record exactly as published.

SPANISH POUND CAKE. Two pounds four ounces of sugar, two pounds of butter, two and one-half pounds of flour, a half ounce of baking powder, one quart of yolks, a half pint of milk, vanilla flavor

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