Home › The Waldorf Kitchen › Citron Pound Cake

Citron Pound Cake

Have a well-heated oven, cut one-fourth pound of candied citron into small pieces. Line with buttered-paper two cake tins. Sift one pound or so of flour. Place one pound of butter in a large bowl, work it to a cream and beat in the following ingredients each in turn; one pound each of powdered sugar and flour, one teaspoonful of salt, one wineglass of brandy and eight eggs; then add the citron and bake the cake in a hot oven for about forty-five minutes, or until a straw can be thrust into it and drawn out without being sticky.