Home › The Principles of Cookery › Cocoa-Nut Pound-Cake

Cocoa-Nut Pound-Cake

Beat half a pound of fresh butter to a cream, add gradually one pound of fine flour, one pound of sifted sugar, two tea-spoonfuls of baking-powder, a small pinch of salt, a tea-spoonful of finely-chopped lemon-rind, the white part of a cocoa-nut finely grated, four eggs well beaten, and a cupful of new milk. Butter some square tins, and line them with buttered paper, spread the mixture in them about an inch and a half in depth, and bake in a good oven. When they are sufficiently baked, spread some sugar icing over them, and return them to the oven for a minute or two to dry. Time to bake, from thirty to forty minutes. Probable cost, 2s. 3d. for this quantity. Sufficient for two or three small cakes, or one large one.