President Harrison's Poundcake, 1841

How to Make

• 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.