Pound Cake
Ingredients
- 1 lb. butter
- 1 lb. sugar
- Yolks 10 eggs
- Whites 10 eggs
- 1 lb. flour
- ½ teaspoon mace
- 2 tablespoons brandy
Steps
- Cream the butter, add sugar gradually, and continue beating; then add yolks of eggs beaten until thick and lemon-colored, whites of eggs beaten until stiff and dry, flour, mace, and brandy. Beat vigorously five minutes. Bake in a deep pan one and one-fourth hours in a slow oven; or if to be used for fancy ornamented cakes, bake thirty to thirty-five minutes in a dripping-pan.
More recipes with butter, eggs, flour, nutmeg or brandy
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.