Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Rose | not in our table | 0 |
| Water | not in our table | 0 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- three-fourths pound butter
- one pound pulverized sugar
- one-half pounds flour sifted nine times
- two teaspoonfuls vanilla
- two level tea- spoonfuls baking powder
- twelve eggs beaten separately
- half small tumbler rose water
- one-half grated nutmeg
- two oiled tube cake pans
- nutmeg
Directions
Three-fourths pound butter, one pound pulverized sugar, one and one-half pounds flour sifted nine times with two level tea- spoonfuls baking powder, twelve eggs beaten separately, one- half small tumbler rose water, ,two teaspoonfuls vanilla, one-half grated nutmeg. To the creamed butter and sugar add the well beaten yolks, then the nutmeg and vanilla. Beat in flour and rose water alternately. Last the beaten whites of the eggs. Bake in two oiled tube cake pans, in a moderate oven for two hours or more. Ice with good firm icing. This cake will keep two weeks. — Mrs. M. S. Carpenter (deceased), Hackensack, N.J.
Mooney — "What kind of cake was that yez sent wid me dinner this mornin', Rosy?"
Rosy — "Tftat was pound cake, Jerry."
Mooney — "Pound cake, is it? Faith, then be the way it felt all the afternoon I thought it was a ton."