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Pound cake was originally a yeast mixture, but nowadays the standard version is like this recipe, which has been used in the contributor's family for at least 100 years. The quantities of fruit were altered according to the occasion.
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| What You Need: |
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1 pound butter
1 pound caster sugar
1 pound fine sifted (plain) flour
1 pound eggs (weighed in their shells 8-9)
1 pound mixed dried fruit (currants, sultanas, seeded raisins)
1 teaspoon salt
¼ pound shredded mixed candied peel
Grated rind of 1 lemon and 1 orange
2 teaspoons powdered mixed spice
A wineglassful of rum, whisky, Irish whiskey or brandy
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| How To Cook: |
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1. Cream the butter until soft with the sugar.
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2. Beat in the eggs one at a time, alternating with 1 teaspoon of the flour.
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3. Fold in the other ingredients.
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4. Bake in a greased tin in a slow to moderate oven (325° - 350°F) for 3 - 4 hours.
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