Plain Pound Cake/Rich seed Cake
"Cream, as in No. 55, one pound of butter, and work it well together with one pound of sifted sugar till quite smooth; beat up nine eggs, and put them by degrees to the butter, and beat them for twenty minutes; mix in lightly one pound of flour; put the whole into a hoop, cased with paper, on a baking-plate, and bake it about one hour in a moderate oven.
An ounce of caraway-seeds added to the above, will make what is termed a rich seed cake."
The Cook's Oracle; and Housekeeper's Manual, William Kitchiner, 1830
Instruction
#55 explains creaming the butter thus: "Put the butter into a stew-pan, in a warm place, and work it into a smooth cream with the hand"
The cake in the picture is the "rich seed cake"
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