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POUND
CAKES
 ENGLISH
POUND CAKE |
| PLAIN
POUND CAKE |
| COCONUT
POUND CAKE |
| CITRON
POUND CAKE |
| OTHER
RECIPES FOR BREADS, DESSERTS, COOKIES, AND MORE |
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ENGLISH
POUND CAKE
One
pound of butter, one and
one-quarter pounds of flour, one pound of pounded loaf sugar, one pound
of currants, nine eggs, two ounces of candied peel, one-half ounce of
citron,
one-half ounce of sweet almonds; when liked, a little pounded mace.
Work
the butter to a cream; add the sugar, then the well-beaten yolks of
eggs,
next the flour, currants, candied peel, which should be cut into neat
slices,
and the almonds, which should be blanched and chopped, and mix all
these
well together; whisk the whites of eggs and let them be thoroughly
blended
with the other ingredients. Beat the cake well for twenty minutes and
put
it into a round tin, lined at the bottom and sides with strips of white
buttered paper. Bake it from two hours to two and a half, and let the
oven
be well heated when the cake is first put in, as, if this is not the
case,
the currants will all sink to the bottom of it. A glass of wine is
usually
added to the mixture, but this is scarcely necessary, as the cake will
be found quite rich enough without it. |
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PLAIN
POUND CAKE
This is
the old-fashioned recipe
that our mothers used to make, and it can be kept for weeks in an
earthen
jar, closely covered, first dipping letter paper in brandy and placing
over the top of the cake before covering the jar.
Beat to
a cream one pound
of butter with one pound of sugar, after mixing well with the beaten
yolks
of twelve eggs, one grated nutmeg, one glass of wine, one glass of
rose-water.
Then stir in one pound of sifted flour and the well-beaten whites of
the
eggs. Bake a nice light brown. |
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COCONUT
POUND CAKE
One-half
cup of butter, two
cups of sugar, one cup of milk, and five eggs, beaten to a stiff froth;
one teaspoon of soda and two of cream of tartar, stirred into four cups
of sifted flour. Beat the butter and sugar until very light; to which
add
the beaten yolks, then the milk, the beaten whites of eggs, then the
flour
by degrees. After beating all well together, add a small coconut
grated.
Line the cake-pans with paper well buttered, fill rather more than half
full and bake in a moderate oven. Spread over the top a thin frosting,
sprinkled thickly with grated coconut. |
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CITRON
POUND CAKE
Stir two
cups of butter to a
cream, then beat in the following ingredients each one in succession:
one
pint of powdered sugar, one quart of flour, a teaspoon of salt; eight
eggs,
the yolks and whites beaten separately, and a wine-glass of brandy;
then
last of all add a quarter of a pound of citron cut into thin slices and
floured. Line two cake pans with buttered paper and turn the cake
batter
in. Bake in a moderate oven about three-quarters of an hour. |
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