Recipes > Desserts > Cakes > Pound Cakes > Indian Pound Cake

Indian Pound Cake

Ingredients

• 1 pint of fine yellow Indian meal
• 1/2 pint of wheat flour
• 1 nutmeg beaten
• 1 table-spoonful of powdered cinnamon
• 1/2 pound of powdered white sugar
• 1/2 pound of fresh butter
• 1 glass of white wine
• 1 glass of brandy
• 8 eggs

Instructions

Sift Indian meal and wheat flour, and mix them well together. Prepare a nutmeg beaten, and mixed with the powdered cinnamon. Stir together till very light, powdered white sugar and butter; adding the spice, with the white wine and brandy. Having beaten the eggs as light as possible, stir them into the butter and sugar, a little at a time in turn with the meal. Give the whole a hard stirring at the last; put it into a well-buttered tin pan, and bake it about an hour and a half.

This cake (like every thing else in which Indian meal is an ingredient) should be eaten quite fresh; it is then very nice. When stale, (even a day old,) it becomes dry and rough as if made with saw-dust.

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Source

Directions for Cookery, in its Various Branches (1840).