Title: Grossmutter's Pound Cake
Categories: Penn Cake
Yield: 1 Servings
| 1 | lb | Sugar |
| 1 | lb | Flour |
| 1 | lb | Butter |
| 10 | | Eggs |
| 1/2 | ts | Nutmeg |
| | | Brandy |
Work butter and sugar together until very creamy. Add eggs, one at a time,
alternately with the flour. Each egg should be worked in for at least 5
minutes. Work this way for 1 hour. Should there be any flour left, add it
to the mixture. Add the nutmeg and a wine glass of brandy. Put into a very
deep pan, lined on sides and bottom with greased paper. Bake at 325øF on
small stand in lower part of oven for 2 hours. If coal stove is used, watch
the fire very carefully. The oven temperature must not rise or fall
suddenly. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.