Mount Vernon Pound Cake Recipe

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Mount Vernon Pound Cake Ingredients

1 lb butter
1 lb flour, pastry
12 egg, separated
1 lb sugar, granulated
1 tsp vanilla
1 pinch mace
1 lemon or orange zest

A Recipe for
Mount Vernon Pound Cake

Food Tip
Use lean ground beef such as ground round (known as extra lean) or ground sirloin (known as lean) for casseroles, chili, tacos, spaghetti sauces and skillet dishes

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Mount Vernon Pound Cake Recipe
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Food Tip
It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine.

When baking, follow directions. When cooking, go by your own taste.
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You can say this for ready-mixes - the next generation isn't going to have any trouble making pies exactly like mother used to make.
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Mount Vernon Pound Cake

Food Tip
Try basting or searing beef with stock or broth instead of oil.

Mount Vernon Pound Cake Directions

Wash all the salt from a pound of butter, then put it dry between the
folds of a clean cloth and set away in a cold place. Sift one pound
of pastry flour and separate the yolks and whites of twelve eggs.
Cream the butter and flour together very thoroughly and beat the
yolks of the eggs to a thick, almost white, froth with one pound of
granulated sugar. Add one teaspoonful of vanilla and a grating of
mace. Gradually add the creamed butter and flour to the sugar and egg
mixture and whip well, then fold in the stiffly beaten whites of the
eggs, pour into a well-greased and floured tube-pan, scatter a little
grated lemon or orange rind over the top and bake in a moderate (350
F.) oven about one and a quarter hours.

Old recipe, Chase City, VA
from The Williamsburg Art of Cookery

Serves: 16

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