Prep 10 mins
Cook 1 hr
This is an adopted recipe.I will post an intro after I make it.
- 2 cups butter, Softened
- 2 cups sugar
- 9 whole eggs
- 4 cups flour
- 1 pinch salt
- lemon, rind of, Grated
- nutmeg, Grated
- 1⁄2 cup brandy
- Mix the butter and sugar together well and beat in the eggs.
- Sift the flour and salt together; mix in to the butter mixture until thoroughly blended.
- Add the lemon peel, nutmeg, and brandy, mix well and pour into two small buttered loaf pans or one large one.
- Bake in a moderate oven (350F) for about 1 hour or until cake tests done.
It was very good. I didn't have brandy, so I ended up adding 7Up to it. It was nice and moist and just the right density. I made a simple glaze with milk, vanilla, and powdered sugar, and put it on right after I got it out of the oven. Then I served it with some kiwi slices and a cherry, which complemented it perfectly. Very, very good.
It is a great recipe.We tried it for our dessert one night and it came out great thanks for recipe *Z*
I took the name seriously and made this pound cake to take to a Civil War reenactment we participated in recently. It turned out great--a nice dense texture like old fashioned pound cakes should have. I never have brandy in my house so I used apple juice instead. Also, I left out the nutmeg and added a teaspoon of vanilla. This cake kept well. Because I have a thing about bugs, we "farbed" out a little and used a large zip lock bag to store it in. I am fairly sure in the old days it would have been wrapped in cloth.