1800's Pound Cake

In the 1800's, pound cake was pretty much the only cake around. The name came from the original ingredients in the cake: one pound of sugar, one pound of butter, and one pound of flour; but in the 1800's they had modified the recipe to make the cake less dense. The recipe came from Europe and was transported to America when the Europeans came to the south, hence the cake being more popular in the south. The cake was published in many cookbooks, including the first known cookbook that was made by an African American, Abby Fisher. The cookbook she wrote had two different pound cake recipes in it. Thus, the pound cake was a popular southern cake.

Here are the ingredients you will need:

• 1/2 teaspoon of baking soda
• 20 tablespoons of butter (that’s 2 & 1/2 sticks)
• 2 & 1/2 cups of sugar
• 3 cups of cake flour (I forgot to use cake flour so you can just use regular flour and it comes out okay)
• 1 cup of milk
• 1 teaspoon of vanilla extract
• 1 teaspoon of salt
• 6 eggs

Directions:

1. In large bowl, cream the butter and sugar, then add in the eggs one at a time until well mixed.
2. In another bowl, mix the flour, salt, and baking soda until combined.
3. In another bowl mix the vanilla and milk until combined.
4. Beating on medium speed, alternate the flour mix with the milk mix into the creamed butter/sugar/egg mix until well mixed.
5. Well grease an angel food pan and evenly pour in the batter.
6. Put the pan in a cold oven, put the timer on for 60–85 minutes, and turn the heat onto 325 degrees.
7. It’ll be fully cooked when a toothpick comes out clean from the center.

Recipe from http://www.justapinch.com/recipes/dessert/cake/cold-oven-1800s-pound-cake.html#page1r

History of Pound Cake from https://whatscookingamerica.net/History/Cakes/PoundCake.htm