Marion Harland's Complete Cook Book / A Practical and Exhaustive Manual of Cookery and Housekeeping

by Marion Harland

Pound cake

One pound, each, of butter, of sugar, of eggs, of flour; one tablespoonful of brandy, one-half teaspoonful of mace.

Cream butter and sugar, beat whites and yolks separately and very light. Add the brandy and mace to the creamed butter and sugar, stir in the yolks, and, after beating hard for a couple of minutes, add the flour and whites alternately, whipping them in lightly, but not stirring after they have gone in. A pound cake batter should be as stiff as it can be stirred. Bake in brick tins, or in small pans in a steady oven, covering with paper to prevent too quick browning.