Pound Cake 1860 Recipes

CLASSIC POUND CAKE

Steps:

• Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine all-purpose flour and salt in a bowl.
• Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
• Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops.
• Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.

POUND CAKE 1860

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.

THE 1896 ONE POUND-POUND CAKE

Steps:

• Cream butter and sugar.
• Add egg yolks, beat until thick and lemon colored.
• In seperate bowl, beat egg whites until stiff peaks form.
• Add egg whites, mace, flour, and brandy to egg yolk/sugar mixture.
• Beat vigorously for 5 minutes.
• Bake in deep pan at 350 degrees for 75 minutes, or until cake tester comes out clean.

OLD FASHIONED POUND CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour and salt. Set aside.
• In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Beat in the vanilla and lemon extract. Pour batter into prepared pan.
• Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.