President Harrison's Poundcake, 1841

8
Servings
20m
Prep Time
60m
Cook Time
1h 20m
Ready In

Recipe: #36765

April 08, 2021



"William H. Harrison's Poundcake, 1841 Recipe,1 tablespoons is alot of nutmeg I would use a teaspoon"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (68 g)
  • Calories 282.8
  • Total Fat - 15.3 g
  • Saturated Fat - 9.4 g
  • Cholesterol - 38.1 mg
  • Sodium - 150.6 mg
  • Total Carbohydrate - 35.8 g
  • Dietary Fiber - 2.8 g
  • Sugars - 19.1 g
  • Protein - 3.2 g
  • Calcium - 38.6 mg
  • Iron - 0.9 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.1 mg

Step 1

Heat the oven to 350 degrees.

Step 2

Beat the butter until it is light in texture.

Step 3

With the mixer running, slowly add the sugar

Step 4

And continue to beat until the mixture is light and fluffy and almost white in color, several minutes.

Step 5

Beat in the eggs, one at a time, until each is fully incorporated.

Step 6

In a large bowl

Step 7

Sift together the flour, cinnamon, mace, nutmeg and baking powder.

Step 8

In a measuring cup

Step 9

Combine the wine, brandy, rose water and lemon extract.

Step 10

Slowly incorporate the dry ingredients and liquids into the batter

Step 11

With the mixer running, add one-third each of the dry and liquid ingredients, alternating between the two.

Step 12

As each is incorporated, continue to add a third each until the batter is well-mixed, scraping the sides as you go.

Step 13

Place the batter in a greased and floured 8-by-4-inch loaf pan.

Step 14

Bake the cake until a toothpick inserted in the center comes out clean, about 1 hour

Step 15

Rotating the pan halfway through baking for even coloring.

Step 16

If the cake begins to color too much before it is done, cover it loosely with greased foil.

Step 17

Cool the cake in the loaf pan on a rack for several minutes.

Step 18

Remove the cake from the pan directly to the rack to cool completely.

Tips & Variations


No special items needed.

Related