Pound Cake

Cookbook - Dessert - Recipes

A traditional Pound Cake recipe would specify one pound each of the following ingrediants. These quantities are too great for most modern families, but an excellent cake can be made with half quantities. It is usual to weigh the eggs first and then use the same weights of the other ingredients; with a traditional pair of kitchen scales, the eggs are simply used instead of weights.

Ingredients

• ½ pound Flour
• ½ pound Butter
• ½ pound Egg (4 eggs)
• ½ pound Sugar
• ½ pound assorted dried fruit (Currant, Sultana, and Raisin, with perhaps a lesser quantity of Glasé cherry).

Procedure

1. Cream the butter and sugar together until fluffy.
2. Beat in the eggs.
3. Gradually sift in the dry ingredients, alternating with small additions of the milk.
4. Transfer to a greased and floured baking pan.
5. Bake at 175 °C (350 °F), until a skewer inserted shows no moist crumbs.