Have You Ever Made A Pound Cake From Scratch?
​This recipe is taken from the Original 1887 White House Cookbook.  It has Rose water and wine as ingredients.  Did you know that at that time the White house did not have electricity?​

1887 Pound Cake from Scratch!

This recipe is taken from the Original 1887 White House Cookbook.  It has Rose water and wine as ingredients.  Did you know that at that time the White house did not have electricity?​
 
Taken from original cookbook:
"This is the old-fashioned recipe that our mothers used to make, and it can be kept for weeks in an earthen jar, closely covered, first dipping letter-paper in brandy and placing over the top of the cake before covering the jar." The Original White House Cookbook, 1887 Edition

The original recipe doesn't give specific amounts for the (glass of wine and rose water) so I made it the first time with 4 oz. of each.  Wow, it was very saturated with alcohol and perfume tasting from the rosewater.  I decided to make it again with a lot of vanilla extract and rose wine and it is AMAZING!
 
I know that you will enjoy it and would love for you to make a comment on the video tutorial and let us know how much you enjoyed the recipe!
 
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Chris & Tammy Nichols

1887 White House Pound Cake

 (1887 Pound Cake Recipe
Original White House Cookbook Recipe
Beat to a cream one pound of butter with one pound of sugar, after mixing well with the beaten yolks of twelve eggs, one grated nutmeg, one glass of wine, one glass of rose water.  Then stir in one pound of sifted flour, and the well beaten whites of the eggs.  Bake a nice light brown.

Tammy’s Version of the 1887 Pound Cake
1 LB. SALTED BUTTER
1 LB. GRANULATED SUGAR
12 LARGE EGGS SEPERATED
1 TBSP. VANILLA EXTRACT
3 TBSP. OF ROSE WINE (or 2 tsp. your favorite extracts)
WHOLE NUTMEG GRATED (or 3/4 tsp. ground nutmeg)
4 CUPS WHITE LILY ALL-PURPOSE FLOUR
 
Preheat oven to 350-degrees.  Beat egg whites until stiff and set aside.  In a mixing bowl, Beat butter and sugar together with an electric mixer until fluffy.  Add egg yolks one at a time mixing after each addition.  Add Vanilla, wine and nutmeg and mix well.  Add flour 1/2 cup at a time.  Mix another minute at a medium speed.  Fold in beaten egg whites.  Pour into a large greased and floured tube pan.  Bake at 350 degrees for 30 minutes, and another 30 minutes at 325 degrees.  Check cake for doneness before removing from oven.  Enjoy! This is OUTSTANDING!



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Rights: This recipe has a copyright in our Cookbook.  You are allowed to use it for personal use only.  ​