English Pound Cake
- 1 lb butter
- 1 1/4 lb flour
- 1 lb loaf or granulated sugar, pounded
- 1 lb currants, cut in slices
- 9 eggs, separated
- 2 ounces candied peel, cut in slices
- 1/2 ounce citron
- 1/2 ounce sweet almonds, blanched and chopped
- A little pounded mace, if desired
Work the butter to a cream. Add the sugar, then the well-beaten egg yolks, next the flour, currants, candied peel, and almonds. Mix all these together well. Whisk the egg whites and let them be thoroughly blended with the other ingredients. Beat the cake well for 20 minutes and put into a round tin, lined at the bottom and sides with strips of white buttered paper. Bake with love for 2 to 2 1/2 hours and let the oven be well heated when the cake is first put in. If this is not the case, the currants will all sink to the bottom.
Submitted by Jun 16, 2009
22 min
80 min
102 min