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The New Zealand Railways Magazine, Volume 15, Issue 3 (June 1, 1940)

Regency Pound Cake

Regency Pound Cake.

Six ozs. flour; ½ teaspoon grated nutmeg; 6 ozs. castor sugar; 4 eggs; pinch salt; 1½ teaspoons baking powder; 6 ozs. butter; grated rind; ½ lemon; brandy—I tablespoon—if desired.

Line a greased cake tin with greaseproof paper. Mix the flour with the baking powder, nutmeg and salt, and sift thrice. Beat the butter until soft, then beat in the sugar by degrees. Beat till fluffy. Stir in the lemon rind. Beat in the egg, adding each one separately, then gradually stir in the flour. Add the brandy. Turn into the prepared tin. Bake in a moderate oven for about 1¾ to 2 hours.