caraway-and-rye

Pound cake

Ingredients:

• flour, 1/2 lb
• butter, 1/2 lb
• eggs, 1/2 lb (4 eggs)
• caster sugar, 1/2 lb
• dried fruit, 1/2 lb. dried fruit (a mix of dried cherries and raisins)
• nutmeg
• baking powder, 1 tsp, optional

Timing:

Start cooking about 2h before serving.

Can be kept in a tin about a week.

Makes:

22 cm cake

How to make:

Heat oven at 175 degrees and line a 22 cm round tin with baking paper.

Mix the flour with the nutmeg and baking powder, if using. Cream the butter and sugar and then mix with the eggs and flour, adding one egg and a little flour at a time. Add also the fruit and mix until combined. Pour the batter in the prepared tin and bake until it’s not moist inside.

Seed cake:

Replace the fruit and nutmeg with caraway seeds. Can use some seeds and some ground, to taste.

Source:

Ms. Beeton’s Pound Cake

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