Cocoanut Pound Cake

The cake and biscuit book · Douglas, Elizabeth · 1903
Source
The cake and biscuit book
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (8)
Instructions (12)
  1. Beat the butter to a cream.
  2. Add the sugar.
  3. Beat again.
  4. Add the sifted flour (in which the baking powder has been mixed), well-beaten eggs and milk alternately in small quantities.
  5. Stir all well together.
  6. Add the cocoanut and lemon peel.
  7. Beat well together.
  8. Use shallow square tins.
  9. Butter them and line as well with buttered paper.
  10. Pour the mixture in to the depth of an inch and a half.
  11. Bake in a quick oven.
  12. Ice while hot and set back in the oven for a moment to dry.
Original Text
*Cocoanut Pound Cake ¹⁄₂ lb. butter 1 lb. sifted flour 1 lb. powdered sugar 2 tea-spoons baking powder 1 tea-spoon grated lemon peel ¹⁄₄ lb. grated or desiccated cocoanut 4 eggs 1 cupful milk Beat the butter to a cream. Add the sugar. Beat again. Add the sifted flour (in which the baking powder has been mixed), well-beaten eggs and milk alternately in small quantities. Stir all well together. Add the cocoanut and lemon peel. Beat well together. Use shallow square tins. Butter them and line as well with buttered paper. Pour the mixture in to the depth of an inch and a half. Bake in a quick oven. Ice while hot and set back in the oven for a moment to dry. [Pg 19]
Notes
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