Ingredients
1 lb butter, unsalted
1 lb sugar, granulated
8 medium eggs
1 pinch salt
1/2 tsp nutmeg, ground
1/2 tsp mace, ground
4 cup flour, sifted
Directions
At least an hour before starting, set out all refrigerated
ingredients to warn to room temperature.
In a large bowl, cream butter until fluffy. Gradually work in the
sugar and blend until mixture is no longer grainy.
Add salt to eggs; beat eggs until light-colored and foamy, about five
minutes. Add nutmeg and mace to eggs.
Stir eggs gradually into sugar-butter mixture. Sift flour and beat in
gradually, stirring only long enough to blend all ingredients. The
finished batter will be quite stiff.
Smooth the batter into an ungreased tube pan. Bake in a preheated 350
oven for 30 minutes, then reduce heat to 325 and continue to bake
another 30 minutes. When a new broomstraw or toothpick poked in the
center comes out dry and the cake edges pull away from the pan,
remove pan from oven and cool. Turn cake out and serve unfrosted.
The Little House Cook Book
Servings: 1 cake
Pound Cake~ Little House Style Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert
The History of Recipes
It is quite possible to follow the history of recipes back into the distant past, certainly as far as early Egypt, and maybe further still. Interesting though that is, these, early cookbooks were just basic hieroglyphic or cunieform instructions for meal preparation.
Progressing into The time of the roman empire 25BC a man called Apicius assembled a number of documents detailing recipes prepared by wealthy roman citizens. In his works, Apicius describes how the meals of wealthy Romans were separated into starters, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the cooks of his times were skilled in the use of a wide range of aromatic flavors, including a few you will know like bay, rue and asafoetida. Later on, in the 15th century, knights returning from the crusades brought back many new foods and herbs from Arab countries, such as coriander, parsley, basil and rosemary. These new foods and tastes was responsible for a torrent in recipe publications, the majority of which still exist in private libraries. When we get to the 20th century, cooking publications were starting to become popular mostly as a result of more people being able to read, more spare time and having more money to spend. |
We hope you enjoy this Pound Cake~ Little House Style recipe.
