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📝 Description
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74
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🥘 Ingredients
1 lb. of butter, 1-1/4 lb. of flour, 1 lb. of pounded loaf sugar, 1 lb. of currants, 9 eggs, 2 oz. of candied peel, 1/2 oz. of citron, 1/2 oz. of sweet almonds; when liked, a little pounded mace.
👨🍳 Method
Work the butter to a cream; dredge in the flour; add the sugar, currants, candied peel, which should be cut into neat slices, and the almonds, which should be blanched and chopped, and mix all these well together; whisk the eggs, and let them be thoroughly blended with the dry ingredients. Beat the cake well for 20 minutes, and put it into a round tin, lined at the bottom and sides with a strip of white buttered paper. Bake it from 1-1/2 to 2 hours, and let the oven be well heated when the cake is first put in, as, if this is not the case, the currants will all sink to the bottom of it. To make this preparation light, the yolks and whites of the eggs should be beaten separately, and added separately to the other ingredients. A glass of wine is sometimes added to the mixture; but this is scarcely necessary, as the cake will be found quite rich enough without it.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Mrs. Beeton's Pound Cake this week, and I must say, it was a delightful journey into the past. I found the process of beating the cake for 20 solid minutes to be a surprisingly meditative task, a far cry from the quick mix-and-bake recipes of today. The specific detail that delighted me was the way the currants and candied peel, chopped and mixed in, created little bursts of sweetness throughout the cake. It was like finding tiny, hidden treasures in every bite. This cake is a perfect project for the vintage cooking enthusiast or someone with a little time to spare on a weekend. The result is a dense, rich cake that's perfect with a cup of tea. I found the cake to be quite moist and flavorful, even without the suggested glass of wine. The next time I make it, I'll definitely consider adding a touch of mace for an extra layer of warmth. I recommend serving it plain, to let the traditional flavors shine.
