President Harrison's Poundcake, 1841
Recipe: #36765
April 08, 2021
Categories: Desserts, Cakes, Tube/Bundt, Eggs, Vegetarian, Flour Sugar, more
"William H. Harrison's Poundcake, 1841 Recipe,1 tablespoons is alot of nutmeg I would use a teaspoon"
Ingredients
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 by Step Method
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
No special items needed.