Pound Cake 1860 Recipe

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Pound Cake 1860
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Ingredients
10
Count
Nutrition
943
Calories
Total time
120
Minutes
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Ingredients:

Directions:

  1. Pound the spice and sift it. There should be twice as much cinnamon as mace. Mix the cinnamon, mace, and nutmeg together. Sift the flour in a broad pan or wooden bowl.
  2. Sift the powdered sugar into a large deep pan, and cut the butter into it in small pieces. If the weather is very cold and the butter hard, set the pan near the fire for a few minutes. If the butter is too warm, the cake will be heavy. Stir the butter and sugar together with a wooden stick until they are very light and white and look like cream (cream thoroughly).
  3. Beat the eggs in a broad shallow pan with a wooden egg-beater (or whisk). They must be beaten till they are thick and smooth and of the consistence of boiled custard.
  4. Pour the mixed liquor and rose-water gradually into the butter and sugar, stirring all the time. Add by degrees, the essence of lemon and spices.
  5. Stir the egg and flour alternately into the butter and sugar with a handful of flour and about 2 spoonfuls of the egg (which you must continue to beat all the time). When all is in, stir the whole mixture very hard for near 10 minutes.
  6. Butter a large tin pan or cake mould with an open tube rising from the middle. Put the mixture into it as evenly as possible. Bake in moderate oven (about 350F) for 2 [- 3 - 4 hours- ? – watch this the time posted was before modern oven) in proportion to its thickness and to the heat of the fire.
  7. When you think it is nearly done, thrust a twig or wooden skewer (often a clean broom straw, now a cake tester) into it down to the bottom. If the stick comes out clean and dry, the cake is almost baked. When quite done, it will shrink from the sides of the pan and cease making a noise. Then withdraw the coals (if baked in a Dutch oven, coals were put on top of the oven in an effort to keep heat even), take off the lid and let the cake remain in the oven to cool gradually.
  8. You may ice it either warm or cold. Before you put the icing on a large cake, dredge the cake all over with flour, and then wipe the flour off. This will make the icing stick on better.
  9. If you have sufficient time, the appearance of the cake will be much improved by icing it twice. Put on the first icing soon after the cake is taken out of the oven, and the second the next day when the first is perfectly dry. While the last icing is moist, ornament it with colored sugar-sand or nonpareils.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 943.19 Kcal (3949 kJ)
Calories from fat 530.98 Kcal
% Daily Value*
Total Fat 59g 91%
Cholesterol 326.48mg 109%
Sodium 885.76mg 37%
Potassium 173.16mg 4%
Total Carbs 93.57g 31%
Sugars 55.65g 223%
Dietary Fiber 4.1g 16%
Protein 12.3g 25%
Vitamin C 0.1mg 0%
Vitamin A 0.6mg 19%
Iron 3.5mg 19%
Calcium 153.4mg 15%
Amount Per 100 g
Calories 401.4 Kcal (1681 kJ)
Calories from fat 225.97 Kcal
% Daily Value*
Total Fat 25.11g 91%
Cholesterol 138.94mg 109%
Sodium 376.96mg 37%
Potassium 73.69mg 4%
Total Carbs 39.82g 31%
Sugars 23.68g 223%
Dietary Fiber 1.75g 16%
Protein 5.23g 25%
Vitamin C 0.1mg 0%
Vitamin A 0.2mg 19%
Iron 1.5mg 19%
Calcium 65.3mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 23
    Points
  • 26
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar

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