Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 16. One of the earliest known cookbooks by an African American author.
This historic pound cake relies on the creaming method, where butter and sugar beaten together incorporate air cells that expand during baking, creating lift. The eggs provide structure through protein coagulation and emulsify the fat and liquid, while the high ratio of butter to flour creates a tender, fine crumb. The milk adds moisture and helps activate gluten development just enough to give the cake structure without toughness.
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Mix ingredients together
Bake
The cake can be baked up to 2 days ahead. Once completely cooled, wrap tightly in plastic wrap and store at room temperature. The texture actually improves slightly after 24 hours as moisture redistributes throughout the crumb.
Store covered at room temperature for up to 4 days or wrapped tightly and refrigerated for up to 1 week. Can also be frozen for up to 3 months - wrap in plastic wrap, then aluminum foil. Thaw at room temperature for 2-3 hours before serving.
