Pound Cake—I

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 (7)
addition
Instructions (8)
  1. Cream the butter.
  2. Add the sugar and well beaten yolks.
  3. Beat thoroughly.
  4. Add the flour and wine, beating all the time.
  5. Stir in the whites, which should be whisked to a stiff froth.
  6. Bake in three or four small well greased tins in a moderate oven, as this cake is always lighter if baked in small tins.
  7. Crystallised cherries halved are an excellent addition to a pound cake.
  8. They should be thoroughly mixed in the cake before the whites are added.
Original Text
*Pound Cake—I 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. [Pg 22]
Notes
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