Pound Cake
A dish built around butter and sugar.
contains glutencontains dairycontains eggscontains alcohol
Ingredients
US
Metric
- 1 lb. butter
- 1 lb. sugar
- Yolks 10 eggs
- Whites 10 eggs
- 1 lb. flour
- ½ teaspoon mace
- 2 tablespoons brandy
Make it lactose-friendly
- 1 lb. butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Cream the butter, add sugar gradually, and continue beating; then add yolks of eggs beaten until thick and lemon-colored, whites of eggs beaten until stiff and dry, flour, mace, and brandy. Beat vigorously five minutes. Bake in a deep pan one and one-fourth hours in a slow oven; or if to be used for fancy ornamented cakes, bake thirty to thirty-five minutes in a dripping-pan.
Nutrition (estimated, per serving)
| Calories | 444 |
|---|---|
| Protein | 3.4 g |
| Fat | 24.8 g |
| Carbs | 53.4 g |
| Fiber | 0.8 g |
| Sodium | 4 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States