Pound Cake
| 1 lb. flour 1 lb. pulverized sugar flavoring 1 lb. butter 10 eggs |
Cream butter and sugar to finest possible consistency. Add ¼ of the flour and beat well. Have eggs beaten to a froth. Add a few tablespoons at a time and beat thoroughly after each addition of egg. When eggs are all in, add balance of flour and flavoring and beat.
Bake in a slow oven one and one-half hours.
Hints:—Secret of fine pound cake is in the mixing, much beating being essential.
One-half the recipe serves fifteen persons amply.
A paler yellow cake can be had by substituting the whites of two eggs for every yolk discarded.
In the full recipe not more than four yolks should be discarded.
A very little lemon combined with vanilla or almond, improves the flavor of the cake.
Bake, if possible, in an old-fashioned tin pan with a center tube.