Best Original Pound Cake From 1700s England Recipes

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CLASSIC POUND CAKE



Classic Pound Cake image

We've always included pound cake on our family menus, and through the years, I've tried many recipes, I can honestly say this one is the best! It has a very fine, rich texture that makes it unusually smooth. That texture, plus fantastic flavor, makes this pound cake a special treat each time we serve it.

Provided by Taste of Home

Categories     Desserts

Time 2h

Yield 16 servings.

Number Of Ingredients 6

2 cups butter, softened
3 cups sugar
6 large eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
3/4 cup whole milk

Steps:

  • Preheat oven to 300°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in extract. Gradually add flour alternately with milk, beating just until blended. , Pour into a greased and floured 10-in. tube pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour and 40 minutes. Cool 15 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts :

ENGLISH POUND CAKE



English Pound Cake image

A dense pound cake with three flavors--vanilla, orange and almond.

Provided by Valerie Cain Cuff

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 1h30m

Yield 12

Number Of Ingredients 10

3 cups sifted all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
1 cup butter, room temperature
3 cups white sugar
6 eggs, room temperature
½ teaspoon vanilla extract
¼ teaspoon orange extract
¼ teaspoon almond extract
1 cup sour cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
  • Sift together the flour, baking soda and salt. Set aside.
  • In a large bowl, cream together the butter and sugar until light and fluffy. It should be noticeably lighter in color. Add eggs one at a time, beating well after each addition. Stir in vanilla, orange and almond extracts. Blend in the flour mixture, alternating with the sour cream, until fully incorporated. Pour batter into prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 70 minutes. Allow cake to cool on rack before removing from pan to cool completely.

Nutrition Facts : Calories 520.7 calories, Carbohydrate 74.9 g, Cholesterol 142.1 mg, Fat 22.2 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 13 g, Sodium 229.4 mg, Sugar 50.3 g

ORIGINAL POUND CAKE FROM 1700'S ENGLAND RECIPE - (4.2/5)



Original Pound Cake from 1700's England Recipe - (4.2/5) image

Provided by francesn

Number Of Ingredients 7

1 lb sugar ( 2 cups)
1 lb butter, room temp.
1 lb flour, sifted with salt ( (4 cups before sifting)
1 dozen egg
1/4 teaspoon salt
1/4 cup fresh lemon juice
1 tablespoon fresh lemon rind, grated

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.

ORIGINAL POUND CAKE



Original Pound Cake image

Make and share this Original Pound Cake recipe from Food.com.

Provided by Zunal2

Categories     Dessert

Time 1h10m

Yield 1 cake

Number Of Ingredients 8

2 cups sugar
2 cups flour
1/4 teaspoon salt
1 teaspoon baking soda
1 cup butter, softened
5 eggs
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons lemon extract (optional)

Steps:

  • Combine all ingredients in a large mixer bowl until smooth about 5 or 6 minutes. Add eggs , one at a time while you mix.
  • Pour into well buttered Bundt pan, or you can use a bread loaf pan.
  • Bake at 325 for 60 minutes, or until cake tests done.

Nutrition Facts : Calories 4471.2, Fat 211.4, SaturatedFat 124.7, Cholesterol 1545.5, Sodium 3503, Carbohydrate 593.5, Fiber 6.8, Sugar 403.2, Protein 59.2

GRANDMA'S ORIGINAL POUND CAKE



Grandma's Original Pound Cake image

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

1 cup butter
2 cups sugar
4 eggs, separated
1/2 teaspoon salt
1 lemon, rind of
2 1/2 cups flour
2 1/2 teaspoons baking powder
1 cup milk

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

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