Best 2 Original Pound Cake From 1700s England Recipes
In the realm of classic English desserts, few cakes hold a more esteemed position than the original pound cake, a culinary delight with a rich history dating back to the 1700s. This timeless treat, born in the heart of England's culinary traditions, has captivated taste buds for centuries with its dense, buttery texture, and pound-for-pound ratio of its four essential ingredients: flour, butter, sugar, and eggs. Embark on a delectable journey as we delve into the origins and essence of this iconic cake, uncovering the secrets that have made it an enduring favorite among cake connoisseurs worldwide.
Here are our top 2 tried and tested recipes!
ORIGINAL POUND CAKE FROM 1700'S ENGLAND
My mother made this recipe or some variation of it for over 60yrs. once a week. When I was in college my weekly "care package" always included this cake. In her letter she always included the same note:"be sure to share, I don't want you wearing these pounds home." I made a lot of friends from this treasure. Don't forget to have a "toasted pound" for breakfast. ummm! 1#butter, 1#flour, 1#sugar, reason for name. If recipe has mace in it, count on it coming from Low Country in S.C.
Provided by ameatlanta
Categories Dessert
Time 1h55m
Yield 20-24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven 325 degrees.
- In mixing bowl cream butter and sugar.
- Add 1 egg at a time, beating after each.
- Gradually add sifted flour, 1/2 cup at a time, til all blended.
- Add lemon juice and lemon rind, blend inches.
- Pour into a buttered and floured tube pan.
- Bake 1hr 15mins to 1hr 30mins; Til toothpick in center comes out clean.
Nutrition Facts : Calories 371.7, Fat 21.1, SaturatedFat 12.5, Cholesterol 147, Sodium 229.4, Carbohydrate 40.5, Fiber 0.7, Sugar 22.9, Protein 5.9
ORIGINAL POUND CAKE FROM 1700'S ENGLAND RECIPE - (4.2/5)
Provided by francesn
Number Of Ingredients 7
Steps:
- Preheat oven 325 degrees. In mixing bowl cream butter and sugar. Add 1 egg at a time, beating after each. Gradually add sifted flour, 1/2 cup at a time, til all blended. Add lemon juice and lemon rind, blend inches. Pour into a buttered and floured tube pan. Bake 1hr 15mins to 1hr 30mins; Til toothpick in center comes out clean.
Tips:
- Use room temperature ingredients: This will help ensure that your cake mixes evenly and bakes properly.
- Cream the butter and sugar together until light and fluffy: This step is essential for incorporating air into the batter, which will give your cake a light and airy texture.
- Gradually add the eggs, one at a time: This will help prevent the batter from curdling.
- Use a gentle touch when mixing the batter: Overmixing can toughen the cake.
- Bake the cake in a preheated oven: This will help ensure that the cake rises evenly.
- Do not open the oven door during baking: This can cause the cake to fall.
- Let the cake cool completely before frosting: This will help prevent the frosting from melting.
Conclusion:
The original pound cake from 1700s England is a delicious and timeless classic. With its simple ingredients and straightforward instructions, this cake is easy to make and perfect for any occasion. Whether you're a seasoned baker or a beginner in the kitchen, this pound cake recipe is sure to become a favorite. Remember to follow the tips above for a moist, flavorful, and perfectly golden pound cake. Enjoy!
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