Traditional Pound Cake

A traditional pound cake recipe would specify one pound each of flour, butter, eggs, and sugar. These quantities are too great for most modern families, but an excellent cake can be made with half quantities. It is usual to weigh the eggs first and then use the same weights of the other ingredients; with a traditional pair of kitchen scales, the eggs are simply used instead of weights.

Source and licence

"Traditional Pound Cake" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Traditional_Pound_Cake, revision 4516964), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Traditional_Pound_Cake&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4516964

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

½ pound self-raising flour
½ pound butter
½ pound (4 ea.) eggs
½ pound caster sugar
1 tsp vanilla extract (optional)
½ pound assorted dried fruit (currants, sultanas, and raisins, with perhaps a lesser quantity of glacé cherries; optional)

Method

Preheat the oven to 175°C (350°F or Gas Mark 4).
Cream the butter and sugar together until fluffy.
Beat in the eggs and add the vanilla extract.
Gradually sift in the dry ingredients.
Transfer to a greased and floured baking pan.
Bake for 35 minutes or until a skewer inserted shows no moist crumbs when removed.