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Pound Cake

Beat a pound of fresh butter to a cream. Beat into it a pound of fine sugar pounded and sifted, upon part of which, before it was pounded, the rind of two oranges or lemons has been rubbed, a pound of dried flour, a pinch of salt, eight eggs which have been thoroughly whisked, the whites and yolks separately, and a glass of wine, brandy, or rose-water. Beat the mixture for twenty minutes, and pour it into a tin which has been lined with buttered paper. Bake in a well-heated though not fierce oven, and if possible do not increase the heat until the cake is baked. Though the cake must be turned about that it may be equally browned, the oven door must not be opened oftener than is absolutely necessary; and if the cake gets too highly coloured before it is done enough, a piece of paper should be laid upon it. In order to ascertain whether it is sufficiently baked, put a skewer to the bottom of it, and if this comes out dry and clean the cake is done; if moist, return the tin at once to the oven. When the cake is done it should be turned out at once, and placed upon its side, or else on a sieve which has been turned upside down, until it is cold, and the paper should not be removed until the cake is to be used. This cake may be made either larger or smaller by increasing or decreasing the quantity of the ingredients in their due proportions. It may be made less rich by using a larger quantity of flour. A pound of picked and dried currants is frequently added to the other ingredients, and the flavour may be varied by the addition of candied peel, lemon or orange, blanched and chopped almonds, pistachio kernels, dried cherries, or plums. Time to bake, one hour and a half to two hours. Probable cost, 3s. 6d.