Recipe: English Pound Cake

One pound of butter, one and one-quarter pounds of flour, one pound of pounded loaf sugar, one pound of currants, nine eggs, two ounces of candied peel, one-half ounce of citron, one-half ounce of sweet almonds; when liked, a little pounded mace. Work the butter to a cream; add the sugar, then the well-beaten yolks of eggs, next the flour, currants, candied peel, which should be cut into neat slices, and the almonds, which should be blanched and chopped, and mix all these well together; whisk the whites of eggs and let them be thoroughly blended with the other ingredients. Beat the CAKE well for twenty minutes and put it into a round tin, lined at the bottom and sides with strips of white buttered paper. Bake it from two hours to two and a half, and let the oven be well heated when the CAKE is first put in, as, if this is not the case, the currants will all sink to the bottom of it. A glass of wine is usually added to the mixture, but this is scarcely necessary, as the CAKE will be found quite rich enough without it.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)