Pound Cake
A historical recipe from The cake and biscuit book, by Elizabeth Douglas (1903).
A historical recipe
The cake and biscuit book, by Elizabeth Douglas (1903). Project Gutenberg eBook #68137.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The cake and biscuit book, by Elizabeth Douglas (1903). Digitised by Project Gutenberg, eBook #68137 (https://www.gutenberg.org/ebooks/68137). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
Method
- 1 lb.
- butter 1 lb.
- powdered sugar 10 eggs 1 lb.
- flour ¹⁄₂ wine-glass sherry ¹⁄₂ wine-glass brandy Cream the butter.
- Add the sugar and well beaten yolks.
- Beat thoroughly.
- Add the flour and wine, beating all the time.
- Stir in the whites, which should be whisked to a stiff froth.
- Bake in three or four small well greased tins in a moderate oven, as this cake is always lighter if baked in small tins.
- Crystallised cherries halved are an excellent addition to a pound cake.
- They should be thoroughly mixed in the cake before the whites are added.