Old Fashioned Pound Cake -CLASSICS OF THE AMERICAN METHODIST FAMILIES
The Classic Grand Americana recipe. The popular Old Fashioned Pound Cake recipe was recommended to all the Methodist families of the United States of America in 1908 all year. The original recipe of the STATE OF ALASKA NATIVE INDIAN TRIBE SIOUX.
For this Old Fashioned Pound Cake you will need
1 pound of butter
1 pound of sugar
1 pound of flour
10 eggs
1/4 of teaspoon of mace
The old rule for the pound cake of our great grandmothers, that- and there is none better- this recipe of a pound cake calls for one pound each- 1 pound of butter, 1 pound of sugar. and one pound flour and ten eggs.
Beat the butter to a cream slowly while adding the sugar to it little by little. This is done stirring all the while. If preferred this beating of a soft butter may be done with the hand in stead of a wooden spoon Beat the eggs without separating the yolk from the white, until they become light and foamy.
Add the beaten eggsd gradually to the butter and sugar and beat hard. Sift into the cream the flour already once or twice sifted and add the flavoring.
Line the cake pans with a buttered paper and pour onto it in the well beaten mixture .Bake the cake in a moderate steady oven, do not open the oven for 45 mins at least, and let the cake cool down in the oven.Keep the doors close.
This recipe may be varied by the addition to this cake of the raisins seeded and cut in halves, or shredded citron, or almonds blanched and pounded in rose water.
Some old fashioned housekeepers always add a quarter of a teaspoon of mace into the dough.
This same mixture may be baked in patty tins and the cake is changed by putting currants into some almonds or raisins into the rest.
Pound cake is apt to be lighter baked in this way. The cakes may be left plain or frosted- as you like them. If kept in stone jars, they will grow richer with the keeping in time. The old time housekeepers used to keep an apple in the jar with their pound cake, the thinking prevailed that the fresh apple tended to keep the cake moist