Original Pound Cake From 1700s England Food

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

Ingredients

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

Ingredients

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

Ingredients

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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