Best 3 Original Pound Cake From 1700s England Recipes
Have you ever wondered what a 300-year-old cake tastes like? Look no further! This article presents two delectable pound cake recipes: the original pound cake from 1700s England and a modern twist on this classic dessert.
The original pound cake recipe, dating back to the 18th century, is a true testament to the enduring power of simple, yet delicious ingredients. With its straightforward combination of one pound each of flour, butter, sugar, and eggs, this cake embodies the essence of balance and harmony. The result is a dense, moist, and incredibly flavorful cake that will transport you back in time with every bite.
Alongside the classic recipe, this article also features a contemporary rendition of the pound cake that incorporates the beloved flavors of orange and almond. This updated version adds a burst of citrusy brightness and nutty richness to the traditional pound cake, creating a delightful symphony of flavors and textures. Whether you're a history buff, a dessert enthusiast, or simply looking for a timeless treat to share with loved ones, these pound cake recipes are sure to satisfy your cravings and leave you wanting more.
ORIGINAL POUND CAKE FROM 1700'S ENGLAND RECIPE - (4.2/5)
Provided by francesn
Number Of Ingredients 7
Steps:
- Preheat oven 325 degrees. In mixing bowl cream butter and sugar. Add 1 egg at a time, beating after each. Gradually add sifted flour, 1/2 cup at a time, til all blended. Add lemon juice and lemon rind, blend inches. Pour into a buttered and floured tube pan. Bake 1hr 15mins to 1hr 30mins; Til toothpick in center comes out clean.
OLD FASHIONED POUND CAKE II
This is my mom's recipe from about 1930. It rises high in the tube pan, is moist, and smells heavenly baking.
Provided by Sylvia Zumpano
Categories Desserts Cakes Pound Cake Recipes
Time 2h
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour and salt. Set aside.
- In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Beat in the vanilla and lemon extract. Pour batter into prepared pan.
- Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 454 calories, Carbohydrate 59.3 g, Cholesterol 71 mg, Fat 21.7 g, Fiber 0.7 g, Protein 5.7 g, SaturatedFat 5.6 g, Sodium 178.5 mg, Sugar 38.4 g
GRANDMA'S ORIGINAL POUND CAKE
After resurrecting this recipe when Mom almost lost it, it's a long-time family favorite. Similar to many "old time" recipes but with many fewer eggs and separating and folding in the egg whites to lighten the texture. But this is NOT a dry cake, and so full of flavor it can stand alone on the plate! ENJOY!
Provided by wyomugs
Categories Dessert
Time 1h15m
Yield 8-12 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degs. Grease a tube pan or bundt pan.
- In mixing bowl, cream butter and sugar. Add egg yolks and lemon rind.
- Sift together flour and baking powder and add to creamed mixture alternating with milk.
- In separate bowl, beat egg whites and salt until stiff. Mix some of whites into batter, and then fold batter into remaining whites.
- Pour into pan and bake for 30-45 mins, until it tests as done.
Nutrition Facts : Calories 596.1, Fat 27, SaturatedFat 16.1, Cholesterol 171, Sodium 473, Carbohydrate 81.8, Fiber 1.1, Sugar 50.3, Protein 8.4
Tips:
- Use quality ingredients: The quality of your ingredients will greatly impact the taste of your pound cake. Use fresh, unsalted butter, large eggs, and pure vanilla extract.
- Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the batter, resulting in a lighter, more tender cake.
- Add the eggs one at a time, beating well after each addition: This will help to prevent the batter from curdling.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined: Overmixing will result in a tough, dense cake.
- Pour the batter into a greased and floured loaf pan: This will help to prevent the cake from sticking to the pan.
- Bake the cake in a preheated oven at 325 degrees Fahrenheit for 1 hour, or until a toothpick inserted into the center comes out clean
- Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely: This will help to prevent the cake from breaking.
Conclusion:
This 18th-century pound cake recipe is a classic for a reason. It is simple to make, yet produces a delicious and elegant cake that is perfect for any occasion. With its rich, buttery flavor and tender crumb, this cake is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert, give this old-fashioned pound cake a try. You won't be disappointed!
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