Pound Cake Recipe

One pound fresh butter, one pound Vienna flour, six eggs (or seven, if

small), one pound castor sugar, quarter of a pound almonds cut small,

half-a-pound of currants or sultanas, three ounces of candied peel, a

few drops of essence of ratafia.



The butter to be beaten to a cream. If it is hard warm the pan. Add the

sugar gradually; next the eggs, which must previously be well beaten up;

then sift in the flour; and, last of all, put in fruit, almonds, and

flavouring.



This cake takes about half-an-hour to mix, as all the ingredients must

be well beaten together with an iron spoon from left to right. Bake in

small tins, for about forty minutes, in a moderate oven.

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