Christmas Pound Cake (1913)
Recipe Type: Dessert
  • 1/2 pound butter
  • 1/2 pound of fine granulated sugar
  • 5 eggs, separated
  • 1/2 a lemon rind, grated
  • 2 teaspoonfuls lemon juice
  • 1/2 pound of flour
  • 1/4 teaspoon [baking] soda
  • 1/2 pound raisins
  • 1/2 cup walnut meats
  1. Cream a half pound of butter and add gradually a half pound of fine granulated sugar.
  2. Add the yolks of five eggs beaten until thick, the grated rind of one-half a lemon, two teaspoonfuls of lemon juice, and half a pound of flour, mixed and sifted with one-fourth of a teaspoon of soda.
  3. Beat three minutes and add a half pound of raisins cut fine with the scissors and dredged with one and a half tablespoonfuls of flour.
  4. Add a half cup of walnut meats, broken in pieces.
  5. Add the beaten white.
  6. Turn into a buttered and floured angel cake pan and bake 55 minutes.
  7. Remove from the pan, cover with boiled frosting and place on a plate on a tray garnished with holly berries and leaves.


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About this story

Source publication: The North Platte Semi-Weekly Tribune (North Platte, Neb.)

Source publication date: December 30, 1913

Filed under: 1910s, Christmas, Dessert recipes

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