Pound Cake

Preparation info

    • Difficulty

      Easy

Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About

Ingredients

  • 10oz plain flour
  • ¼ teaspoon Salt
  • 1 teaspoon baking powder
  • 8oz butter
  • 8oz sugar
  • 4 eggs
  • 4oz sultanas
  • 4oz currants
  • Grated rind of one lemon
  • 2oz chopped mixed peel
  • 3 fl oz brandy

    Method

    Sieve together the flour, salt and baking powder. Cream the butter and sugar. Add the eggs to the creamed mixture alternately with some of the flour mixture. When the eggs and flour have been incorporated, add the sultanas, currants, lemon rind and mixed peel, stirring but not beating. Stir in the brandy. Put into a greased eight inch tin and bake at 350°F, 180°C, gas mark 4 for one and three quarter hours.