Original Pound Cake From 1700s England Recipe 425

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ORIGINAL POUND CAKE FROM 1700'S ENGLAND



Original Pound Cake from 1700's England image

My mother made this recipe or some variation of it for over 60yrs. once a week. When I was in college my weekly "care package" always included this cake. In her letter she always included the same note:"be sure to share, I don't want you wearing these pounds home." I made a lot of friends from this treasure. Don't forget to have a "toasted pound" for breakfast. ummm! 1#butter, 1#flour, 1#sugar, reason for name. If recipe has mace in it, count on it coming from Low Country in S.C.

Provided by ameatlanta

Categories     Dessert

Time 1h55m

Yield 20-24 serving(s)

Number Of Ingredients 7

1 lb sugar (2 cups)
1 lb butter, room temp.
1 lb flour, sifted with salt ((4 cups before sifting)
1 dozen egg (12-10 depends how hen is laying today!)
1/4 teaspoon salt
1/4 cup fresh lemon juice
1 tablespoon fresh lemon rind, grated

Steps:

  • Preheat oven 325 degrees.
  • In mixing bowl cream butter and sugar.
  • Add 1 egg at a time, beating after each.
  • Gradually add sifted flour, 1/2 cup at a time, til all blended.
  • Add lemon juice and lemon rind, blend inches.
  • Pour into a buttered and floured tube pan.
  • Bake 1hr 15mins to 1hr 30mins; Til toothpick in center comes out clean.

Nutrition Facts : Calories 371.7, Fat 21.1, SaturatedFat 12.5, Cholesterol 147, Sodium 229.4, Carbohydrate 40.5, Fiber 0.7, Sugar 22.9, Protein 5.9

ORIGINAL POUND CAKE FROM 1700'S ENGLAND RECIPE - (4.2/5)



Original Pound Cake from 1700's England Recipe - (4.2/5) image

Provided by francesn

Number Of Ingredients 7

1 lb sugar ( 2 cups)
1 lb butter, room temp.
1 lb flour, sifted with salt ( (4 cups before sifting)
1 dozen egg
1/4 teaspoon salt
1/4 cup fresh lemon juice
1 tablespoon fresh lemon rind, grated

Steps:

  • Preheat oven 325 degrees. In mixing bowl cream butter and sugar. Add 1 egg at a time, beating after each. Gradually add sifted flour, 1/2 cup at a time, til all blended. Add lemon juice and lemon rind, blend inches. Pour into a buttered and floured tube pan. Bake 1hr 15mins to 1hr 30mins; Til toothpick in center comes out clean.

GRANDMA'S ORIGINAL POUND CAKE



Grandma's Original Pound Cake image

After resurrecting this recipe when Mom almost lost it, it's a long-time family favorite. Similar to many "old time" recipes but with many fewer eggs and separating and folding in the egg whites to lighten the texture. But this is NOT a dry cake, and so full of flavor it can stand alone on the plate! ENJOY!

Provided by wyomugs

Categories     Dessert

Time 1h15m

Yield 8-12 serving(s)

Number Of Ingredients 8

1 cup butter
2 cups sugar
4 eggs, separated
1/2 teaspoon salt
1 lemon, rind of
2 1/2 cups flour
2 1/2 teaspoons baking powder
1 cup milk

Steps:

  • Heat oven to 350 degs. Grease a tube pan or bundt pan.
  • In mixing bowl, cream butter and sugar. Add egg yolks and lemon rind.
  • Sift together flour and baking powder and add to creamed mixture alternating with milk.
  • In separate bowl, beat egg whites and salt until stiff. Mix some of whites into batter, and then fold batter into remaining whites.
  • Pour into pan and bake for 30-45 mins, until it tests as done.

Nutrition Facts : Calories 596.1, Fat 27, SaturatedFat 16.1, Cholesterol 171, Sodium 473, Carbohydrate 81.8, Fiber 1.1, Sugar 50.3, Protein 8.4

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