Pound Cake—II

The cake and biscuit book · Douglas, Elizabeth · 1903

Source: The cake and biscuit book
Time: Cook: 60 min Total: 60 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

1 lb. flour ↝ Flour, 00 [Cereal Grains and Pasta]
1 lb. eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
1 lb. sugar ↝ Sugar, NFS [Sugars and honey]
3/4 lb. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1 glass brandy ↝ Brandy [Liquor and cocktails]

Instructions (5)

Beat the butter and half of the flour until light and creamy.
Add the brandy.
Beat the yolks thoroughly and add them alternately with the stiffly beaten whites and the rest of the flour.
Beat all together for half-an-hour.
Bake in two tins in a moderate oven for about an hour.

Original Text

Pound Cake—II

1 lb. flour 1 lb. eggs 1 lb. sugar ³⁄₄ lb. butter 1 glass brandy

Beat the butter and half of the flour until light and creamy. Add the brandy. Beat the yolks thoroughly and add them alternately with the stiffly beaten whites and the rest of the flour. Beat all together for half-an-hour. Bake in two tins in a moderate oven for about an hour.

Notes

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