Pound Cake
Wash the salt from a pound of butter, and rub it till it is soft as cream--have ready a pound of flour sifted, one of powdered sugar, and twelve eggs well beaten; put alternately into the butter, sugar, flour, and the froth from the eggs--continuing to beat them together till all the ingredients are in, and the cake quite light: add some grated lemon peel, a nutmeg, and a gill of brandy; butter the pans, and bake them.
Instructions
- 1
Wash the salt from a pound of butter, and rub it till it is soft as cream--have ready a pound of flour sifted, one of powdered sugar, and twelve eggs well beaten; put alternately into the butter, sugar, flour, and the froth from the eggs--continuing to beat them together till all the ingredients are in, and the cake quite light: add some grated lemon peel, a nutmeg, and a gill of brandy; butter the pans, and bake them.
- 2
This cake makes an excellent pudding, if baked in a large mould, and eaten with sugar and wine.
- 3
It is also excellent when boiled, and served up with melted butter, sugar and wine.