Authentic Iced Brandy Pound Cake

[donna]

We always enjoy a good pound cake. This recipe is from 19th century. It from Ann Maria Morris, 1824.

Pound cake

"1 lb of flour, 1 lb of sugar, 1 1/4 lb butter beat to a cream, 1 lb of eggs beaten very light. nutmeg or mace or both, and a wine glass of French Brandy. the flour to be stirred in, the last and sifted."

Icing

"For a large one (cake), beat and sift eight oz's of best loaf sugar, put in a mortar with four spoonfuls of rose water and the whites of two eggs beaten and strained, whisk it well. And when the cake is almost cold, dip in feather in icing and cover the cake well; set in oven to harden but do not let it stay to discolour."

The recipe does not give temperature or time to bake. Bake at 375 degrees for 60 minutes. Let cool and then ice.

 

[FarawayFriend]

Sounds wonderful! And the brandy will keep the cake moist and fresh. That's a trick a chef from a very good hotel had told my Mom many years ago. I always add either brandy or rum to any cake dough. If you don't like the taste you can even use a small amount of pure medicinal alcohol. It will not add taste but work it's magic on the cake anyway.