A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
Preserved exactly as written in the original source
Beat to a cream one pound of butter with one pound of sugar
After mixing well with the beaten yolks of twelve eggs, one grated nutmeg, one glass of wine, one glass of rose-water
Then stir in one pound of sifted flour and the well-beaten whites of the eggs
Bake a nice light brown
Modern guidance to help you succeed with this vintage recipe
Creaming butter and sugar incorporates air cells that expand during baking, creating a tender crumb. The high egg content (12 eggs to 1 pound flour) provides structure through protein coagulation while contributing moisture and richness. Folding in whipped egg whites last preserves their foam structure, adding additional lift without leavening agents. The pound-for-pound ratio of butter, sugar, flour, and eggs creates a balanced emulsion that produces the characteristically dense yet tender texture of traditional pound cake.
The cake can be baked up to 3 days ahead. Once completely cooled, wrap tightly in plastic wrap, then aluminum foil, and store at room temperature. The flavor actually improves after 24 hours as it mellows. For longer storage, freeze the wrapped cake for up to 3 months; thaw at room temperature for 4-6 hours before serving.
Store the completely cooled cake wrapped in plastic wrap at room temperature for up to 1 week. The high butter and egg content keeps it moist. Avoid refrigeration, which will dry out the crumb and make the cake stale faster. Slice only as needed to prevent the cut surfaces from drying out.
AI-generated tips from Chef Cecil's culinary database
The cake can be baked up to 3 days ahead. Once completely cooled, wrap tightly in plastic wrap, then aluminum foil, and store at room temperature. The flavor actually improves after 24 hours as it mellows. For longer storage, freeze the wrapped cake for up to 3 months; thaw at room temperature for 4-6 hours before serving.
Store the completely cooled cake wrapped in plastic wrap at room temperature for up to 1 week. The high butter and egg content keeps it moist. Avoid refrigeration, which will dry out the crumb and make the cake stale faster. Slice only as needed to prevent the cut surfaces from drying out.
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