Spanish Pound Cake No. a

Ingredients

• One pound eight ounces of sugar
• one pound of butter
• one pint of whole eggs
• three-quarters of a pint of milk
• two pounds of flour
• three-quarters of an ounce of baking powder
• orange and vanilla flavor

Method

1. 1

   Mix same as directed in No.

2. 2

   229, and bake in the same heat.

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 NO. a. One pound eight ounces of sugar, one pound of butter, one pint of whole eggs, or yolks, three- quarters of a pint of milk, two pounds of flour, three-quarters of an ounce of baking powder, orange and vanilla flavor. Mix same as directed in No. 229, and bake in the same heat. 232.— ENGLISH SEED POUND CAKE. One pound four ounces of sugar, one pound of butter, twelve eggs, a half ounce of carraway seed one pound six ounces of flour, one-eighth of £J» ounce of baking powder, the grated rind of one lemon. Mix same as Pound Cake. Add one more egg, or a little milk, if the mixture requires it. [Oil of carraway may be used with very little oi the seed if too much seed is objectionable] . 233— WINE CAKES. One pound eight ounces of sugar, one pound of butter, one pint of eggs, one pint of milk, one ounce of baking powder, two and one-half pounds of flour, vanilla flavor. 234.— WINE CAKES NO. 2. One pound of sugar, six ounces of butter, a halt pint of yolks, one pint of milk, one and one-hall pounds of flour, three-quarters of an ounce of baking powder, lemon or vanilla flavor. Bake in the same temperature as New York Pound Cake No. 229. Wine cakes are baked generally in the small round or square tins, five- and ten-cent size. 235.— SPANISH CAKE. One pound eight ounces of sugar, twelve ounces of butter, ten ounces of flour, ten ounces of corn- starch, twenty-two eggs, orange flower flavor. PAUL RICHARDS- BOOK OF BREADS, CAKBS, PASTRIES, ICES AND SWEETMEATS. 2g Separate the eggs; sift flour and cornstarch to-. Sift the soda and cream of tartar in the flour gether. Cream bntter, sugar and yolks same as (use a strong cake flour, or half spring and half for Pound Cake; leave out eight ounces of the winter). Mix and bake same as No. 238. sugar; beat the whites firm and add the sugar 240. LADY CAKES NO. 3. same way as for a meringue. Mix both parts to- One pound eight ounces of sugar, one pound gether and add the flour and starch. Bake in a two ounces of butter, one and one-half pints whites slow heat as for Pound Cakes. When done, let of eggs, one and one-half pounds of flour, one- cool and ice with the almond icing; let dry and eighth of an ounce of soda, one-quarter of an ice with a pink fondant, flavor with rose or mar- ounce of cream of tartar, flavor rose and almond, aschino, and sprinkle with chopped pistachio nuts. Bake same as Pound Cake. 236.— SPONGE POUND CAKE. 241.— LADY CAKES NO. 4. One pound of sugar, one pound of butter, one Xwo pounds of sugar, one and one-half pounds pound of flour, two ounces of cornstarch, pinch of white butter, two pounds of flour, four ounces ol baking powder, sixteen eggs, the grated rind of cornstarch, one quart of whites of eggs, half a of one lemon, little mace. teaspoon of baking powder, flavor rose and al- Sif t powder in the flour and starch; separate mond. the eggs, rub the yolks with the butter and sugar; Cream sugar and butter with half of the whites, beat the whites firm and mix. Add the flour, and mix with the flour; then draw in the other draw it in lightly but fully, and bake in 300 de- whites beaten to a firm froth. Mix them in well, grees Fahrenheit. Bake in medium heat of 250 to 300 degrees 237.— SPONGE POUND CAKE NO. a. Fahrenheit. One pound four ounces of powdered sugar, one 242. — SILVER CAKE, pound four ounces of butter, ten whole eggs, One pound four ounces of sugar, twelve ounces twelve yolks, one pound of flour, four ounces of of butter, three-quarters of a pint of whites of cornstarch, the grated rind of one lemon, a half eggs, three-quarters of a pint of milk

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