President Harrison's Poundcake, 1841
April 08, 2021
"William H. Harrison's Poundcake, 1841 Recipe,1 tablespoons is alot of nutmeg I would use a teaspoon"
- 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
Heat the oven to 350 degrees.
Beat the butter until it is light in texture.
With the mixer running, slowly add the sugar
And continue to beat until the mixture is light and fluffy and almost white in color, several minutes.
Beat in the eggs, one at a time, until each is fully incorporated.
In a large bowl
Sift together the flour, cinnamon, mace, nutmeg and baking powder.
In a measuring cup
Combine the wine, brandy, rose water and lemon extract.
Slowly incorporate the dry ingredients and liquids into the batter
With the mixer running, add one-third each of the dry and liquid ingredients, alternating between the two.
As each is incorporated, continue to add a third each until the batter is well-mixed, scraping the sides as you go.
Place the batter in a greased and floured 8-by-4-inch loaf pan.
Bake the cake until a toothpick inserted in the center comes out clean, about 1 hour
Rotating the pan halfway through baking for even coloring.
If the cake begins to color too much before it is done, cover it loosely with greased foil.
Cool the cake in the loaf pan on a rack for several minutes.
Remove the cake from the pan directly to the rack to cool completely.
Tips & Variations
No special items needed.