POUND CAKE
- 1 pound butter,
- 1 pound sugar,
- 10 eggs,
- 1 pound Gold Medal Flour,
- ½ wine glass wine,
- ½ wine glass brandy.
Cream the butter; add the sugar, yolks of the eggs, wine, brandy, whites of the eggs, and the flour. Place currants into one-quarter of the dough, and almonds, blanched and pounded in rose water, into another part; leave the remainder plain. Fill very small round tins three-quarter full. Into half of those containing the plain dough put small pieces of citron, three in each, inserting the citron upright a little way into the dough. Sift sugar over the tops of those containing the citron and almond before putting them into the oven. Bake 20 minutes. Frost the plain and currant cakes. Pound cake is lighter when baked in small cakes than in loaves.
