POUND CAKE 1860
This is a historical pound cake recipe from 1860. That means use at your own risk. I am posting it for information purposes. It has been rewritten for modern cooks if you desire to give it a try. I would suggest only baking experts give it a shot until it gets reviewed several times.
Provided by drhousespcatcher
Categories Dessert
Time 2h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Pound the spice and sift it. There should be twice as much cinnamon as mace. Mix the cinnamon, mace, and nutmeg together. Sift the flour in a broad pan or wooden bowl.
- Sift the powdered sugar into a large deep pan, and cut the butter into it in small pieces. If the weather is very cold and the butter hard, set the pan near the fire for a few minutes. If the butter is too warm, the cake will be heavy. Stir the butter and sugar together with a wooden stick until they are very light and white and look like cream (cream thoroughly).
- Beat the eggs in a broad shallow pan with a wooden egg-beater (or whisk). They must be beaten till they are thick and smooth and of the consistence of boiled custard.
- Pour the mixed liquor and rose-water gradually into the butter and sugar, stirring all the time. Add by degrees, the essence of lemon and spices.
- Stir the egg and flour alternately into the butter and sugar with a handful of flour and about 2 spoonfuls of the egg (which you must continue to beat all the time). When all is in, stir the whole mixture very hard for near 10 minutes.
- Butter a large tin pan or cake mould with an open tube rising from the middle. Put the mixture into it as evenly as possible. Bake in moderate oven (about 350F) for 2 [- 3 - 4 hours---- ? - watch this the time posted was before modern oven) in proportion to its thickness and to the heat of the fire.
- When you think it is nearly done, thrust a twig or wooden skewer (often a clean broom straw, now a cake tester) into it down to the bottom. If the stick comes out clean and dry, the cake is almost baked. When quite done, it will shrink from the sides of the pan and cease making a noise. Then withdraw the coals (if baked in a Dutch oven, coals were put on top of the oven in an effort to keep heat even), take off the lid and let the cake remain in the oven to cool gradually.
- You may ice it either warm or cold. Before you put the icing on a large cake, dredge the cake all over with flour, and then wipe the flour off. This will make the icing stick on better.
- If you have sufficient time, the appearance of the cake will be much improved by icing it twice. Put on the first icing soon after the cake is taken out of the oven, and the second the next day when the first is perfectly dry. While the last icing is moist, ornament it with colored sugar-sand or nonpareils.
Nutrition Facts : Calories 957.5, Fat 53.8, SaturatedFat 31.5, Cholesterol 386.4, Sodium 418.1, Carbohydrate 102.1, Fiber 2.2, Sugar 57.3, Protein 14.4
EASY POUND CAKE
Bring a smile to your friends and family with a slice of our vanilla pound cake. It's the perfect partner to a cuppa for elevenses or afternoon tea
Provided by Liberty Mendez
Categories Afternoon tea, Dessert, Treat
Time 55m
Number Of Ingredients 9
Steps:
- Pre-heat oven to 180C/160C fan/gas 4 and line a 900g loaf tin with parchment paper (mine was 19cm x 9cm x 6cm). Put all of the ingredients except those for the icing into a large bowl and beat together, either using an electric hand whisk or a wooden spoon until smooth and combined. Pour the mix into the loaf tin and spread evenly with the back of spoon. Bake for 40 - 45 mins.
- Once out of the oven, leave to cool and make the icing. Combine the icing sugar and vanilla paste with three tbsp of water - you may need more but add it gradually to get a thick icing. Spread it over the top of the cake; it's fine if it drips down the edges. Allow to set and then slice.
Nutrition Facts : Calories 478 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 43 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.46 milligram of sodium
HOMEMADE POUND CAKE
Buttery homemade pound cake that's rich with the flavor of shortbread cookies, but still tender and light as a feather.
Provided by Must Love Home
Categories Desserts Cakes Pound Cake Recipes
Time 1h55m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt®).
- Place sugar and butter in a large mixing bowl. Cream together using an electric mixer fitted with a paddle attachment, or a hand mixer, on medium speed, until light and fluffy, about 5 minutes. Add eggs one at a time, beating for 45 seconds after each addition. Add vanilla extract and beat for 30 seconds.
- Combine flour, baking powder, salt, and nutmeg in a medium bowl. Add 1/2 of the dry ingredients to the butter and egg mixture, mixing on low speed, until just blended. Add 1/2 cup milk and beat on low speed until just blended. Scrape the sides of the bowl with a spatula between each addition. Repeat with remaining dry ingredients and milk.
- Pour batter into the prepared baking pan, filling no more than 2/3 full. Smooth the top with a spoon or a spatula.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean and the cake is just starting to pull away from the sides of the pan, about 1 hour and 25 minutes. Remove from the oven and allow to cool for about 15 minutes before inverting onto a plate. Allow to cool completely before serving.
Nutrition Facts : Calories 579.5 calories, Carbohydrate 79.4 g, Cholesterol 169.7 mg, Fat 26.4 g, Fiber 0.9 g, Protein 7.8 g, SaturatedFat 15.7 g, Sodium 172.3 mg, Sugar 54.6 g
ORIGINAL POUND CAKE FROM 1700'S ENGLAND
My mother made this recipe or some variation of it for over 60yrs. once a week. When I was in college my weekly "care package" always included this cake. In her letter she always included the same note:"be sure to share, I don't want you wearing these pounds home." I made a lot of friends from this treasure. Don't forget to have a "toasted pound" for breakfast. ummm! 1#butter, 1#flour, 1#sugar, reason for name. If recipe has mace in it, count on it coming from Low Country in S.C.
Provided by ameatlanta
Categories Dessert
Time 1h55m
Yield 20-24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven 325 degrees.
- In mixing bowl cream butter and sugar.
- Add 1 egg at a time, beating after each.
- Gradually add sifted flour, 1/2 cup at a time, til all blended.
- Add lemon juice and lemon rind, blend inches.
- Pour into a buttered and floured tube pan.
- Bake 1hr 15mins to 1hr 30mins; Til toothpick in center comes out clean.
Nutrition Facts : Calories 371.7, Fat 21.1, SaturatedFat 12.5, Cholesterol 147, Sodium 229.4, Carbohydrate 40.5, Fiber 0.7, Sugar 22.9, Protein 5.9
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