posted by Kayce 07-23-102 7:08 AM
from the White House Cookbook 1916
Purely Pound Cake
1 pound (4 sticks) unsalted butter, slightly softened
1 pound (2 1/2 cups) sugar
1 pound (12 eggs) separated
1/4 cup brandy
2 tsps rose water**
1/4 tsp nutmeg ( 1/8 tsp if freshly grated)
1/2 tsp. salt
1 pound (3 1/2 cups) all-purpose flour, sifted three times
Heat oven to 325º. Butter two 6 cup loaf pans; line with parchment or wax paper.
Cream the butter in a mixer fitted with the whisk attachment (or use a hand mixer) until very light and fluffy, about 10 minutes. Add the sugar; cream together. Add egg yolks 2 at a time, mixing well between additions. 'The mixture should be very fluffy. Add the brandy, rosewater, nutmeg and salt and mix to incorporate.
Working in 3 batches, add the flour, mixing just until combined and scraping down the bowl between additions. Set aside.
Whip egg whites in a clean dry bowl until stiff, but not dry. Add to batter and mix well, until no streaks of white remain. Pour batter into prepared pans, and smooth the tops. Bake until light golden brown and split on the top and a tester inserted in the center comes out clean., 70-90 minutes. Cool in the pan on a rack for 30 minutes. Tap the cake out of the pan and let cool completely. Remove the paper.
Each loaf serves 12
per serving: 308 calories, 4g protein, 33g carbohydrates,17g fat,(10g saturated),0g fiber, 80mg sodium
**The flavorings (nutmeg and rosewater) are the vanilla of the early 1900's