Pound Cake. Mrs. U. F. Seffner. Recipe

Pound Cake Recipe: Mrs. U. F. Seffner

History:
Pound cake is a classic and beloved dessert that has been enjoyed for centuries. Its origins can be traced back to Europe, where it was first mentioned in the 18th century. The name "pound cake" refers to the traditional ratio of ingredients, which consisted of one pound of each: butter, sugar, flour, and eggs. This simple yet decadent recipe quickly became popular, as it was easy to remember and yielded consistently delicious results.

Fun Fact:
The term "pound cake" has given rise to various regional variations and names. In England, it is sometimes referred to as "sponge cake," while in France, it is known as "quatre-quarts" (which means "four-fourths," representing the equal parts of ingredients). These regional adaptations have added a unique touch to the timeless recipe, making it a universally loved treat.

Now, let's dive into the recipe for Mrs. U. F. Seffner's Pound Cake:

Ingredients:
- 1 pound of butter
- 1 pound of sugar
- 1 pound of sifted flour
- 10 eggs (separated)
- 1/2 teacup of rose water
- 1 grated nutmeg
- 1 pound of citron
- White paper for lining the pan

Instructions:
1. Preheat your oven to a moderate temperature setting, around 350°F/175°C. Prepare your cake pan by lining it with white paper.

2. Start by washing the citron and chopping it finely. Set it aside.

3. In a mixing bowl, cream the butter and sugar together until they are light and fluffy. This can be done by using an electric mixer or a wooden spoon for a more traditional approach.

4. Add the rose water and grated nutmeg to the butter-sugar mixture and mix well.

5. Next, beat the egg yolks separately in a separate bowl until they are well-incorporated. Gradually add the beaten egg yolks to the butter-sugar mixture, ensuring everything is well combined.

6. Gradually sift in half of the flour while continuing to mix the batter. Then, add the beaten egg whites and the remaining sifted flour. Mix until the batter is smooth and no lumps remain.

7. Gently fold in the chopped citron, making sure to lightly flour it beforehand. This will help prevent the citron from sinking to the bottom of the cake during baking.

8. Pour the batter into the prepared cake pan, spreading it evenly.

9. Bake the pound cake in the preheated oven for approximately two to two and a half hours. Keep a close eye on the cake as baking times may vary. You can check for doneness by inserting a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is ready.

10. Once baked, remove the pound cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

Serve the pound cake as is or dust it with powdered sugar for an added touch of sweetness. This delightful treat pairs well with a cup of tea or coffee and can be enjoyed at any time of the day.

Similar Recipe Dishes:
If you're looking to explore other baked goods with a similar texture and flavor profile, you might want to try a few alternatives. Some popular options include:
- Madeleines: These small, shell-shaped cakes have a similar buttery texture but with a slightly lighter and delicate crumb.
- Butter cake: This American favorite often uses a similar ratio of ingredients but may include additional flavorings like vanilla or almond extract.
- Victoria sponge cake: A British classic, this cake is made with equal parts of butter, sugar, flour, and eggs. It is typically layered with whipped cream and fruit jam.

Each of these recipes provides a unique twist on the traditional pound cake and highlights the versatility of this beloved dessert.