President Harrison's Poundcake, 1841

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.