Pound Cake — II
1 lb. flour
1 lb. eggs
1 lb. sugar
³⁄₄ lb. butter
1 glass brandy
Beat the butter and half of the flour until light and creamy. Add the brandy. Beat the yolks thoroughly and add them alternately with the stiffly beaten whites and the rest of the flour. Beat all together for half-an-hour. Bake in two tins in a moderate oven for about an hour.