The 1896 One Pound-Pound Cake
- Ready In:
- 1hr 30mins
- 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.
Questions & Replies
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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 is definitely a 10-star (10 inch) cake and here is the ultimate compliment: hubby's colleague (famous for dissing ("Food not nice")whatever he eats except for what he cooks), came up to hubby and said "This cake is very good. When my wife comes over (to Singapore) for a visit, could your wife teach mine how to make this?" Take a bow, my dear. It makes a huge cake. :-)
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My name is Teresa, and I live in Lake Worth, Florida. I've been away from Zaar for a few years now..time sure flew! Lots has changed...some for the better, some not so much. I'm single again, and my cat, Stetson, passed away. Hopefully, I'll be around more and get back into the swing of things..I missed you guys!