Pound Cakes is a traditional British recipe, based on Alexis Soyer's recipe of 1849, for a classic cake made from what is essentially a pound of each ingredient (butter, sugar, eggs and plain flour) and which is baked in two cake tins. The full recipe is presented here and I hope you enjoy this classic British version of: Pound Cakes.
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This is a traditional British recipe redacted from Alexis Soyer's 1849 volume The modern Housewife or Ménagère, a classic Victorian cookbook.
Original Recipe
933. POUND CAKES.—Put one pound of butter into an earthen pan with a pound of powdered sugar, and a little grated nutmeg, beat them well together with the hand until forming a smooth lightish cream, when add by degrees eight eggs, beating it for ten minutes after, then add a pound and a quarter of sifted flour, stir it in lightly, and put the mixture into hoops to bake.
Cream together the butter, sugar and nutmeg in a bowl until pale and fluffy. Add the eggs, a little at a time, beating thoroughly to combine after each addition. Now beat for 10 minutes (by hand) or 2 minutes by electric whisk to aerate the eggs and help the cakes to rise.
Add the sifted flour and fold into the egg and butter mixture until you have a smooth batter (do not over-work, or the air will be knocked out of the batter).
Divide between two deep springform cake tins then transfer to an oven pre-heated to 180°C and bake for about 35 minutes, or until the cakes are well risen, nicley browned on top and a skwer inserted into the centre emerges cleanly.
Allow to cool in the tins for 10 minutes then transfer to a wire rack to cool completely before decorating and serving.
