Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 13. One of the earliest known cookbooks by an African American author.
This historic pound cake relies on the equal weight ratio of flour, sugar, butter, and eggs (with currants replacing some egg weight) to create a sturdy yet tender crumb. The high fat content from butter and egg yolks coats flour proteins, limiting gluten development and producing a fine, tight texture. The alcohol in brandy and wine not only adds flavor but also inhibits gluten formation since alcohol doesn't hydrate flour proteins like water does, keeping the cake tender despite vigorous mixing.
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Mix ingredients together
Bake in a loaf
The cake can be made up to 1 week ahead. Wrap tightly in plastic wrap, then aluminum foil, and store at room temperature. The flavor actually improves after 2-3 days as the brandy and wine mellow and distribute throughout the crumb. For longer storage, freeze wrapped cake for up to 3 months; thaw at room temperature before serving.
Store cake wrapped in plastic wrap or in an airtight container at room temperature for up to 1 week. The high sugar and fat content act as preservatives. If the cake begins to dry out, brush slices lightly with additional brandy or wine. Do not refrigerate, as this will cause the cake to stale faster due to starch retrogradation.
