Reference > Farmer's Cookbook > CAKE > Pound Cake
  Queen Cake New York Gingerbread  

Pound Cake

1 lb. butter
Whites 10 eggs
1 lb. sugar
1 lb. flour
Yolks 10 eggs
1/2 teaspoon mace
2 tablespoons brandy

Cream the butter, add sugar gradually, and continue beating; then add yolks of eggs beaten until thick and lemon-colored, whites of eggs beaten until stiff and dry, flour, mace, and brandy. Beat vigorously five minutes. Bake in a deep pan one and one-fourth hours in a slow oven; or if to be used for fancy ornamented cakes, bake thirty to thirty-five minutes in a dripping-pan.

  Queen Cake New York Gingerbread  

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