Prep 15 mins
Cook 1 hr 15 mins
Posted in response to a request for an authentic one pound pound cake...this recipe is from a cookbook, dated 1896
- Cream butter and sugar.
- Add egg yolks, beat until thick and lemon colored.
- In seperate bowl, beat egg whites until stiff peaks form.
- Add egg whites, mace, flour, and brandy to egg yolk/sugar mixture.
- Beat vigorously for 5 minutes.
- Bake in deep pan at 350 degrees for 75 minutes, or until cake tester comes out clean.
Love this recipe we made it with whole wheat flour and Irish whiskey(not big brandy drinkers). The WW flour added such a depth of flavor to the cake. It is now my husbands favorite cake he will take it over brownies and thats saying something.
This is actually how original pound cakes were made back in the late 1800's according to home economists. It makes a HUGE cake and it weighs a ton. It is a dense cake too. I didn't use brandy or mace, but used butter and almond flavoring instead. I cooked mine at 300 for a longer period of time and it was not dry, just dense. WONDERFUL warm with a big glass of milk or with ice cream.
This recipe is NOT good at all. Unless you like your poundcake with virutally NO FLAVOR, dry and dense. I bake cakes from scratch all the time and this is one of the worst recipes I have ever tried. If you are looking for a downhome delicious recipe for pound cake this isn't it.