White Pound Cake

Ingredients

• One pound powdered sugar
• one pound of flour
• half pound of butter
• whites of sixteen eggs
• teaspoonful of Equity baking-powder

Method

1. 1

   Put in moderate oven with gradual increase of heat.

2. 2

   When baked, frost with boiled icing while both cake and icing are warm.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 102. The excerpt below is the record exactly as published.

easpoonfuls of Equity baking-powder, three and one-half cupfuls of flour. Stir the butter and sugar to a cream, add the milk and soda, then one-half the eggs, two cups of flour, then the rest of the eggs with the cupful of flour, in which the cream-tar- tar has been well mixed. Makes two loaves. A??!^ .M^miHissi , WHITE OAKE. C" Two cupfuls of sugar, one-half cup of butter, whites of four eggs, one cup of sweet milk, three cupfuls of flour, three small ^teaspoonfuls of baking-powder sifted into the flour. Beat the butter and sugar to a cream, stir in the milk and flour, a little at a time, add the whites last. All cake should be well stirred before the whites of the eggs are added. Never fails. CORNSTARCH CAKE. — Very nice. One cupful of butter, two of powdered sugar, two cupfuls of flour, one of cornstarch, whites of seven eggs, two teaspoonfuls of Equity baking-powder, cup sweet milk. Flavor as you like. DELICATE CAKE. Whites of five eggs, beaten to a stiff froth, one-half cupful of butter, two of sugar, one of sweet milk, two and one-half tea- spoonfuls of Equity baking-powder, one teaspoonful of bitter almond, three cupfuls of flour. SNOW BALL CAKE. One cupful of sugar, one-half cup of butter, one-half cup of sweet milk, two cups of flour, whites of three eggs, two teaspoon- fuls of Equity baking-powder. Flavor with lemon. Bake in one loaf; when done frost. FEATHER CAKE. (No. 1.) Four eggs, two cups of sugar, one cupful of sweet milk, three cupfuls of flour, melted butter size of an egg, one teaspoonful of soda, two teaspoonfuls of cream-tartar. Flavor with lemon or nutmeg, FEATHER CAKE. (No. 2.) One cupful of sugar, one-half cup of butter, one-half cup milk, two cupfuls of flour, two teaspoonfuls of Equity baking-powder, two whole eggs, and yolk of one more. Keserve the white for frosting. Stir the butter and sugar to a cream, add the beaten yolks, next the milk, then the flour with the baking-powder; lastly, the whites of the eggs. Bake, and frost. 172 CAKE. POUND CAKE — Excellent. One pound of flour, one pound of sugar, three-fourths pound of butter, ten eggs, one nutmeg, one teaspoonful of mace. Cream half of the butter with the flour, add the spice, beat the yolks un- til very light, add the sugar, then the beaten whites and the rest of the flour, alternately. When this is thoroughly mixed, put all together and beat steadily for half an hour. If properly made, and baked, this is a delicious cake. CENTENNIAL POUND CAKE. Twelve eggs, leaving out three yolks. Beat separately. Three- fourths pound of butter, one pound of sugar. Sugar and butter worked together with the hand. Then add the yolks, next the flour, lastly, the whites. Flavor with rose, lemon or vanilla. BAKER'S POUND CAKE. One and one-fourth pounds of butter, one and one-fourth of sugar, ten eggs, one-half ounce of ammonia, dissolved in one pint of milk. Season with lemon, mace and cinnamon. Add raisins and fruit to taste, flour to stiffen. WHITE POUND CAKE. One pound powdered sugar, one pound of flour, half pound of butter, whites of sixteen eggs

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