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PLAIN POUND
CAKE
This is
the old-fashioned recipe
that our mothers used to make, and it can be kept for weeks in an
earthen
jar, closely covered, first dipping letter paper in brandy and placing
over the top of the cake before covering the jar.
Ingredients:
1 lb sugar
12 eggs, separated
1/8 teaspoon grated nutmeg
1/2 cup wine
1/2 cup rose water
1 lb flour, sifted
Directions:
- Beat to
a cream one pound
of butter with one pound of sugar until creamy and smooth.
- Add beaten
yolks
of twelve eggs, grated nutmeg, wine, and
rose-water; mix well.
- Then stir in one pound of sifted flour.
- Fold in the well-beaten whites of 12
eggs.
- Bake in preheated oven until nice light brown.
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