Great-Grandmother’s Pound Cake

Mrs. Wickens, Burford, 1928



  • Butter 1 lb.
  • sifted loaf sugar (castor sugar) 1 lb.
  • eggs, the yolks of10 and the whites of 5
  • flour 1 lb.
  • a wineglassful of brandy if liked.


  1. Cream the butter.
  2. And then with the sugar.
  3. Whisk the eggs well together; and
  4. Add them gradually, adding a teaspoonful of flour between every 3 or 4 eggs to prevent curdling.
  5. Sieve in the rest of the flour very lightly, and stir but do not beat it in.
  6. Bake as above.

Time: to bake, in moderately hot oven, about 1½ to 2 hours.