Book of American Baking / A Practical Guide Covering Various Branches of the Baking Industry, Including Cakes, Buns, and Pastry, Bread Making, Pie Baking, Etc.

by Various

Ledner Pound Cake.

Fourteen pounds of sugar, 9 pounds of lard, 5 quarts of eggs, 2½ quarts milk, 2 ounces of gelatine, 1 ounce of mace, a little vanilla, 1 ounce of soda, 2 ounces of cream of tartar, and 14 pounds of flour. Take sugar and lard and rub to a cream. Now add the eggs, 1 quart to every 2 minutes till all gone; take the gelatine, mace and vanilla, soda and mix in the milk. Dissolve, mix good. Next add the flour and cream of tartar. Mix very light. Baked in large pound cake pans with closed tops, say 9 pounds to a pan; close down tight. Put in oven in heat of about 250 degrees F. When baked, take a good fondant icing with some chopped nuts or almonds, and sprinkle on top of cake while still hot.