Best 4 The 1896 One Pound Pound Cake Recipes
In the realm of classic desserts, the 1896 One Pound Pound Cake stands as a testament to the enduring power of simplicity and flavor. It is a towering confection that has delighted taste buds for over a century, earning its place as a beloved tradition in kitchens across the globe. Its name, "One Pound Pound Cake," speaks to the substantial weight of this rich and dense cake, a testament to the abundance of high-quality ingredients it contains. Whether you are a seasoned baker or a novice in culinary arts, embarking on the journey to create this iconic dessert is an experience that yields both joy and delicious rewards.
Let's cook with our recipes!
THE 1896 ONE POUND-POUND CAKE
Posted in response to a request for an authentic one pound pound cake...this recipe is from a cookbook, dated 1896
Provided by TGirl
Categories Dessert
Time 1h30m
Yield 1 cake, 24 serving(s)
Number Of Ingredients 6
Steps:
- Cream butter and sugar.
- Add egg yolks, beat until thick and lemon colored.
- In seperate bowl, beat egg whites until stiff peaks form.
- Add egg whites, mace, flour, and brandy to egg yolk/sugar mixture.
- Beat vigorously for 5 minutes.
- Bake in deep pan at 350 degrees for 75 minutes, or until cake tester comes out clean.
Nutrition Facts : Calories 308.2, Fat 17.4, SaturatedFat 10.3, Cholesterol 118.2, Sodium 135, Carbohydrate 33.5, Fiber 0.5, Sugar 19.1, Protein 4.4
ONE STEP POUND CAKE 1969
Make and share this One Step Pound Cake 1969 recipe from Food.com.
Provided by andypandy
Categories Dessert
Time 1h20m
Yield 18 serving(s)
Number Of Ingredients 9
Steps:
- Place all in a large mixer bowl Blend on low speed Beat at med.
- speed for 4 minutes Pour into a greased and floured bundt or tube pan Bake 325 degrees F.
- for 60- 70 minutes.
- Until golden and cake springs back when tested.
- Cool upright in the pan for 20 minutes.
- Remove from pan, cool completely.
- Glaze when cool.
- Glaze: 1 cup powdered icing sugar with 2 tbsp.
- lemon juice.
GRANDMOTHER'S POUND CAKE II
This recipe is over 100 years old and is the original kind of pound cake: it contains 1 pound each of butter, sugar, eggs and flour and contains no salt, baking powder or flavoring (but flavoring such as vanilla extract or almond extract can be added if desired!)
Provided by WHOLEGRAINWOMAN
Categories Desserts Cakes Pound Cake Recipes
Time 1h40m
Yield 30
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 8x4 inch loaf pans, then line with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour alternately with the milk, mixing just until incorporated.
- Pour batter evenly into prepared loaf pans. Bake in the preheated oven for 70 minutes, or until a toothpick inserted into the center of the cakes comes out clean. After removing them from the oven, immediately loosen cake edges with a knife. Allow to cool in pans for 10 minutes, then remove from the pans. Strip off the parchment paper and cool completely on wire racks.
Nutrition Facts : Calories 263.6 calories, Carbohydrate 33.1 g, Cholesterol 70.2 mg, Fat 13.5 g, Fiber 0.5 g, Protein 3.3 g, SaturatedFat 8.2 g, Sodium 103.7 mg, Sugar 20.4 g
CLASSIC POUND CAKE
Light on effort, heavy on flavor, pound cake has earned its centuries-long popularity. Learn how to make this traditional, crowd-pleasing dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 2 cakes
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine all-purpose flour and salt in a bowl.
- Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
- Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops.
- Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
Tips:
- Choosing the Right Pan: Use a 1-pound loaf pan for this recipe. Make sure the pan is greased and floured to prevent the cake from sticking.
- Creaming the Butter and Sugar: Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, resulting in a lighter, more tender cake.
- Adding the Eggs: Add the eggs one at a time, beating well after each addition. This will help to prevent the batter from curdling.
- Measuring the Flour: Use a kitchen scale to measure the flour. This will ensure that you are using the correct amount of flour and prevent the cake from being too dry or too dense.
- Mixing the Batter: Mix the batter until just combined. Overmixing can result in a tough, dense cake.
- Baking the Cake: Bake the cake in a preheated oven at 325°F for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
- Cooling the Cake: Allow the cake to cool completely in the pan before turning it out onto a wire rack. This will help to prevent the cake from breaking.
Conclusion:
This 1896 One-Pound Pound Cake is a classic recipe that is sure to please everyone. It is a simple, yet delicious cake that can be enjoyed for any occasion. With its rich, buttery flavor and moist, tender texture, this cake is sure to be a hit. So, preheat your oven and get ready to bake this timeless treat!
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