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Pound Cake

Ingredients

• 1 table-spoonful of powdered cinnamon
• 1 tea-spoonful of powdered mace
• 2 nutmegs grated or powdered
• 1 glass of white wine
• 1 glass of brandy
• 1 glass of rose water
• 1 pound of the finest flour
• 1 pound of loaf-sugar
• 1 pound of fresh butter
• 10 eggs
• 12 drops of oil of lemon or more, if it is not strong

Instructions

Prepare the cinnamon, mace, and nutmegs. Mix together in a tumbler, the white wine, brandy, and rose water. Sift the flour into a broad pan, and powder the loaf-sugar. Put the sugar into a deep pan, and cut up in it the butter. Warm them by the fire till soft; and then stir them to a cream. When they are perfectly light, add gradually the spice and liquor, a little at a time. Beat the eggs as light as possible, and stir them by degrees into the mixture, alternately with the flour. Then add the oil of lemon. Stir the whole very hard; put it into a deep tin pan with straight or upright sides, and bake it in a moderate oven from two to three hours. If baked in a Dutch oven, take off the lid when you have ascertained that the cake is quite done, and let it remain in the oven to cool gradually. If any part is burnt, scrape it off as soon as cold.

It may be iced either warm or cool; first dredging the cake with flour and then wiping it off. It will be best to put on two coats of icing; the second coat not till the first is entirely dry. Flavour the icing with essence of lemon, or with extract of roses.

This cake will be very delicate if made with a pound of rice flour instead of wheat.

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Source

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