Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 11. One of the earliest known cookbooks by an African American author.
This historic pound cake relies on extended creaming of butter and sugar to incorporate air cells that expand during baking, creating a tender crumb. The high ratio of eggs (24!) provides structure through protein coagulation while contributing moisture and richness. The brandy serves dual purposes: its alcohol evaporates during baking to create additional lift, while its flavoring compounds remain to enhance taste. The gradual heat instruction reflects 19th-century baking wisdom—starting at lower temperature allows the cake's structure to set before browning, preventing collapse.
Cream the butter
Cream butter and sugar together
This pound cake actually improves with age. Wrap cooled cake tightly in plastic wrap, then aluminum foil, and store at room temperature for up to 1 week. The texture becomes more tender and flavors meld as the cake rests. For longer storage, freeze wrapped cake for up to 3 months; thaw overnight at room temperature before serving.
Store unfrosted cake wrapped tightly in plastic wrap at room temperature for up to 1 week, or refrigerate for up to 2 weeks. If frosted, store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature 1 hour before serving for best flavor and texture. The high butter and egg content preserves moisture and prevents staleness.
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Mix gradually
Add brandy and flavoring
Bake with gradual heat
