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Print this Recipe    Pound 20

Pound Cake

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

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.

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