1887 pound cake

1887 Pound Cake is a timeless dessert that beautifully embodies the simplicity and richness of classic baking. This traditional pound cake recipe harks back to its origins in the late 19th century, when cooking was centered around simple, wholesome ingredients. The name “pound cake” reflects its original formula, traditionally composed of a pound each of butter, sugar, flour, and eggs—creating a dense, buttery cake that has become a staple in many homes.

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RECIPE​

Ingredients

• 1 LB. SALTED BUTTER 
  
• 1 LB. GRANULATED SUGAR
  
• 12 LARGE EGGS SEPERATED 
  
• 1 TBSP. VANILLA EXTRACT
  
• 3 TBSP. OF ROSE WINE (or 2 tsp. favorite extracts)
  
• WHOLE NUTMEG GRATED (or 3/4 tsp. ground nutmeg)
  
• 4 CUPS WHITE LILY ALL-PURPOSE FLOUR 

1. 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. 
   
2. 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.  

Printable Recipe - 1887 pound cake