|Iced Brandy Pound Cake|
The following recipes come from a collection of recipes found in a manuscript journal located in the H. Furlong Baldwin Library at the Maryland Historical Society in Baltimore. The manuscript is attributed to Ann Maria Morris and the date of 1824 is written on the inside cover. The recipe below is one of many from the manuscript that will be included in a book I am writing. The book will contain biographical information about Mrs. Morris, an annotated transcript of the entire manuscript as it was written, and a section of modern recipe adaptations.
1 lb. of flour, 1 lb. of sugar, 1 ¼ lb. of Butter beat to a cream, 1 lb. of eggs beaten very light, nutmeg or mace and a wine glass of French Brandy. & the flour to be stirred in, the last & sifted.
About Pound Cake
- 4 Cups All-Purpose Flour
- 1 1/2 Teaspoons Grated Nutmeg or Mace (or a bit of each)
- 1 1/4 Pounds Butter (5 sticks), Softened
- 2 1/4 Cups Granulated Sugar
- 8 Large Eggs, Separated
- 1/4 Cup French Brandy
6. Add the egg whites and flour alternately to the butter/sugar mixture and mix until everything is well-incorporated.
7. Pour into the prepared cake pan and bake about 60 minutes, or until a knife inserted in center comes out clean.
8. Let cool for just a few minutes and then remove from the pan immediately.
9. Top with the recipe for icing, also from the Morris manuscript, at the bottom of this page.
Icing for Cakes
For a large one, beat & sift eight oz.’s of best loaf sugar, put in a mortar with four spoonfuls of Rose Water & the whites of two eggs beaten & strained whisk it well, & when the cake is almost cold, dip a feather in the icing & cover the cake well; set it in the oven to harden, but do not let it stay to discolour.
- 2 Cups Confectioner's Sugar
- 2 Teaspoons Rose Water
- 2 Egg Whites
Alan Davidson, The Penguin Companion to Food, 2002