How Did Pound Cake Get Its Name?

True Pound Cake is a recipe that dates back to the 1700s. It gets the name of pound cake because of how it’s made: Originally, the recipe called for one pound each of flour, sugar, butter, and eggs.
Prep before you start. Carefully read through the entire recipe,and prepare any special ingredients,such as chopped fruits or toasted nuts,before starting to mix the batter.

What is the history of the pound cake?

The Pound Cake: It’s History and What Makes it a Classic Dessert. The origins of pound cake lie in Northern Europe and date back to the early 18th century. Initially, the pound cake weighed four pounds; that rules out the possibility of it being named after its weight. The ingredients in the cake, however, were measured up to one pound.

Does a pound cake weigh the same as its name?

(In that scenario, such a pound cake would weigh the same as its name). Of course, modern pound cakes can be dressed up in ways that the desserts originators likely wouldn’t have dreamed.

What is a pound cake called in Venezuela?

The Venezuelan and Colombian version of the Pound cake is called ponque which is a Spanish phonetic approximation of the term. It is essentially a wine drenched cake with cream/sugar coating. The Mexican version is called panque and it follows the traditional recip – a pound each of butter, flour, sugar and eggs.

What are the ingredients in a pound cake?

Pound cake also called for simple ingredients that most households could afford, a factor that remains a part of its popularity. The oldest recipes for pound cake call for a pound each of sugar, eggs, butter and flour; two variations of these types of pound cakes can be found in Amelia Simmons’ famous 1796 book, American Cookery.

What is the history of pound cake?

The origins of pound cake lie in Northern Europe and date back to the early 18th century. Initially, the pound cake weighed four pounds; that rules out the possibility of it being named after its weight. The ingredients in the cake, however, were measured up to one pound.

What is the history behind the pound cake Where and when did it originate?

History. It is believed that the pound cake is of northern European origin and dates back to the early 1700s. A recipe for pound cake is in the first U.S. cookbook, American Cookery, which was published in 1796.

How many eggs is a pound?

How many eggs are in a pound? Eggs vary in weight since not all eggs are the same. Large eggs tend to weigh just short of 2 ounces each. It takes between 8 and 9 large eggs to equal one pound.

Is pound cake a black thing?

Black people have this at all joyous occasions. From graduations to weddings to Sunday dinner. Anytime Black people want to celebrate something, pound cake is there.”

Why is it called a pound?

Its name derives from the Latin word Libra for weight or balance, via the construction Libra Pondo, meaning a pound weight. While the word Libra has long since been discarded, it makes its presence felt in both the £ symbol, an ornate L, and the abbreviation for the unit of mass, lb.

Who made Drakes poundcake?

Boi-1da and Jordan Evans, the producers of the track, were also named in the lawsuit alongside Drake, Cash Money, Universal, EMI, Republic, Apple, Amazon, and others. Find both “Pound Cake/Paris Morton Music 2” and “Jimmy Smith Rap” below.

Which country first made cake?

The invention of cake originated in ancient Egypt as round, flat, unleavened breads that were cooked on a hot stone. The evolution of baked goods continued over many centuries through the introduction of new ingredients and the invention of new techniques of baking.

What is the meaning of one pound cake?

A pound cake is a very rich cake, originally made using a pound of butter, a pound of sugar, and a pound of flour.

What is the difference between a pound cake and a regular cake?

While the pound cake has the richest flavor of all the cakes, it is also the denser of the two types of cakes. One of the biggest differences between the two cakes is that originally the pound cake was made with a pound of each of its main ingredients.

What is a pound of butter?

Pound to Stick Of Butter Conversion Table

Pounds Sticks Of Butter
1 lb 4
2 lb 8
3 lb 12
4 lb 16

Why is my pound cake so heavy?

Why is my cake so dense and heavy? Chances are not enough air was incorporated into the butter and sugar. This could be because the creaming time wasn’t long enough, or because the sugar, eggs or flour were incorporated too quickly.

How many cups of sugar are in a pound?

One pound of granulated sugar contains approximately 2 cups.

Who invented Lemon cake?

The exact origin of lemon cake is unknown. It is probably derived from the pound cake, which was first baked in England around 1700. A pound of each ingredient was used to make a simple, heavy cake to feed large groups of people.

What is pound cake in the UK?

Pound cake is a British dessert consisting of one pound of each of the following ingredients: flour, butter, sugar, and eggs, hence the name. There is no leavening agent used in the preparation, except the air that is whipped into the batter.

How to make homemade pound cake?

  • Begin by creaming together your butter,sugar and vanilla using an electric mixer.
  • Next,add your eggs,one at a time,and continue to mix on low speed.
  • Add flour,baking powder and salt and start mixing.
  • Bake Pound Cake for approximately 1 hour 10 minutes or until a skewer inserted in the centre comes out clean.
  • Is pound cake the same as English cake?

    Well yes, and no. There are many different types of cake-whether it’s birthday, angel food, pound cake, and so many more. But really, all of these cakes are just variations of a few basic types. Learn the difference between these classic cakes so you know what you’re baking. Start Slideshow.

    Is pound cake and sponge cake the same thing?

    Sponge cake and pound cake are cake cousins, their ingredients are similar but not the same: flour, eggs, and sugar for traditional sponge cakes, and add butter for pound cakes, A traditional sponge cake is made with separated eggs, with the whites whipped, so it has a lighter, ‘spongier’ texture.

    The Pound Cake: It’s History and What Makes it a Classic Dessert

    Every now and then, we all have a craving for a chocolaty truffle pastry, a stunning red velvet cake, or an absolutely faultless blueberry cheesecake, but the classic vanilla pound cake remains a perennial favorite.It’s the most simple, tastiest, and most straightforward recipe you’ll ever make.Is it, on the other hand, ever occurred to you why pound cake is referred to as a pound cake?

    Every name has a narrative to tell, and every name has a history to tell.A chocolate chip cake gets its name from the fact that it contains both cocoa powder and chocolate chips, which are two of the most important ingredients in the cake.But why is it called ″pound″ cake?Is it one pound in weight?Let’s have a look and see.It was in Northern Europe that pound cake first appeared, and it was there that it first appeared in the early 18th century.

    • It was originally four pounds in weight, which throws out the concept of the pound cake being called after the weight of the cake.
    • The cake’s components, on the other hand, were all measured to the nearest pound.
    • This is how it was historically made: a pound of each of the four components – butter, flour, sugar, and eggs – was used to make one loaf.
    • Since then, the term ″pound cake″ has been widely accepted.
    • Because of the customary measurements of the ingredients used in this cake, the size is such that it may be shared by a large number of people at the same time.

    Modern-day families, on the other hand, prefer a lighter and smaller cake, and as a result, the original recipe has been tweaked throughout time to meet their needs.Today, individuals use lower amounts of each component while still maintaining the 1:1:1:1 ratio of the original recipe.Image courtesy of IStock There are many different varieties of the pound cake that are now available in many different nations and locations, each with its own particular style and flavor.In the beginning, no leaveners were employed in the cake, other than the air that was beaten into the batter.

    It wasn’t until the 1900s that chemical leaveners like as baking soda and baking powder were used to the recipe in order to lower the density of the finished cake.Other variants include the inclusion of flavoring ingredients such as vanilla extract or almond extract, as well as dried fruits such as cranberries or currants, among others.In order to have a moist cake, part or all of the butter was swapped with a cooking oil/vegetable oil on occasion.One of the most popular versions is the sour cream pound cake, which is particularly popular in the United States.

    The butter is replaced with sour cream, which moistens the cake while also imparting a hint of tanginess to the flavor.Despite these differences, which significantly affect the qualities and flavor of the cake, the term ″pound cake″ is frequently used to refer to the cake.Pound cake is particularly popular in France, where it is referred to as ‘quarte-quarts,’ which translates as ‘four quarters,’ with a quarter corresponding to a pound.The French-speaking Caribbean region of the world, which includes the United States, adds rum to the cake on Christmas Eve, along with mashed bananas.

    1. The pound cake is known as ponque in Venezuela and Colombia, which is a Spanish phonetic approximation of the English word for the cake.
    2. It is simply a cake that has been soaked in wine and coated with cream and sugar.
    3. The Mexican variant, known as panque, is made according to the traditional recipe, which calls for one pound of each of the following ingredients: butter, flour, sugar, and eggs.

    Disclaimer: The views and ideas contained in this post are the author’s own personal views and opinions.NDTV is not liable for the accuracy, completeness, applicability, or validity of any information included in this article or on any other website linked to it.All information is supplied ″as is,″ with no warranties expressed or implied.

    • There are no views expressed by NDTV in this article, and NDTV accepts no responsibility or liability in connection with the information, facts, or opinions included therein.

    Why is Pound Cake Called Pound Cake?

    Every now and then, we all have a craving for a chocolaty truffle pastry, a stunning red velvet cake, or an absolutely faultless blueberry cheesecake, but the classic vanilla pound cake is still a perennial favorite among cake lovers.There are no complicated steps in this recipe, and it is also the tastiest.What I’m wondering is whether you’ve ever thought about the reason behind the name of the recipe for the pound cake.

    It’s important to remember that every name has a history and that every name has a narrative.Due to the fact that cocoa powder and chocolate chips are two of the most important ingredients in the cake, it is titled as such.Then what is the significance of the term ″pound″ cake?Is it a pound or less in weight.Let’s take a look and see what we can discover.It was in Northern Europe that the pound cake got its start, and it was around in the early 18th century.

    • It was originally four pounds in weight, which throws out the likelihood of the pound cake being called for its mass.
    • While the cake’s components were measured to the nearest pound, its composition was not that precise.
    • In the olden days, it was usually made with a pound of each of the four components – pound of butter, flour, sugar, and eggs.
    • Since then, the term ″pound cake″ has been in use.
    • Because of the customary measurements of the ingredients used in this cake, the size is such that it may be shared by a large number of people at a single sitting.

    Modern-day families, on the other hand, prefer a lighter and smaller cake, and as a result, the original recipe has been tweaked throughout time to meet their needs..Individuals nowadays are consuming fewer servings of each nutrient while yet maintaining the 1:1:1:1 ratio.Image courtesy of iStock Photography.There are many different varieties of the pound cake that are currently available in many different nations and locations, each with its own particular taste and flavor.

    It was once believed that the cake needed no leaveners other than some air stirred into the batter to keep it from falling apart.Baked goods did not become more dense until the late nineteenth century, when chemical leaveners such as baking soda and baking powder were introduced.The addition of flavoring compounds such as vanilla or almond extract, as well as dried fruits like cranberries or currants, are examples of further varieties.A cooking oil/vegetable oil was used in place of part or all of the butter to get a moist cake at times.

    The sour cream pound cake from the United States is one of the most popular versions.In order to moisten the cake and give it a hint of tanginess, the butter is replaced with sour cream.Despite these differences, which significantly affect the appearance and flavor of the cake, the term ″pound cake″ is frequently used to refer to the cake.A pound cake is known as ‘quarte-quarts’ in France, where a quarter refers to a pound and the word ‘quarte-quarts’ means ″four quarters.″ Rum and mashed bananas are added to the cake on Christmas Eve in the Caribbean region of the world where French is spoken.

    1. A Spanish phonetic equivalent of the word ″pound cake″ is used to refer to the Venezuelan and Colombian versions of the Pound cake.
    2. A wine-soaked cake covered in a cream/sugar covering is what it is at its heart.
    3. Known as panque, the Mexican variation of this recipe uses a pound of butter, flour, sugar, and eggs to make a cake that is similar to the original.

    Please note that the thoughts contained in this post are the author’s own personal opinions.NDTV is not liable for the accuracy, completeness, applicability, or validity of any information included in this article or on any other website linked to this story.It is supplied ″as is″ without warranty of any kind.

    • There are no views expressed by NDTV in this article, and NDTV accepts no responsibility or liability in connection with the information, facts, or opinions presented therein.

    How Did Pound Cake Get Its Name?

    What is the origin of the name ″pound cake″?My youthful speculations included whether or not the object was one pound in weight, as well as whether or not it would cause me to put on a pound or two.In reality, though, it is not where the name derives from.

    Four pounds of pound cake was the original weight of pound cake when it was invented in Europe in the first part of the 18th century.In fact, there were four components in total: flour, butter, eggs, and sugar.The recipe was named as such because it asked for one pound of each item.The recipe yielded a quantity that was much in excess of what a modern-day family would consume – an amount that was more than twice the volume of most loaf pans.Traditional versions, as a result, maintain the basic ratio while serving a significantly lower quantity than the original recipe; in modern times, most have updated the recipe to produce a lighter, richer dessert with a strong butter flavor.Even in France, where some claim that the pound cake originated, the name of the original cake has remained mostly unchanged.

    • There, it’s referred to as quatre-quarts, or ″four quarts,″ with a quart denoting a pound of weight.
    • Related: Flourless Chocolate Mug Cakes Made in the Microwave
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    How Did Pound Cake Get Its Name?

    What is the origin of the term ″pound cake″?I used to wonder if it weighed a pound or if it would cause me to gain a pound or two when I was a kid.I still do.

    In reality, though, it is not how the name came to be created.It was originally four pounds in weight when the pound cake first appeared on the European continent during the first part of the nineteenth century.In fact, there were four components in total: flour, butter, eggs, and sugar.The recipe was named after this since it asked for one pound of each item.As a result of the recipe, much more than a modern-day family could devour was generated – a quantity that was more than double the size of most loaf pans.The traditional recipe, as a result, maintains the basic ratio but serves a significantly lesser quantity than the original recipe; in modern times, most recipes have been adjusted to produce a lighter, richer dessert with a strong butter taste.

    • Even in France, where some claim that the pound cake originated, the name of the original cake has remained a household name.
    • There, it’s referred to as quatre-quarts, or ″four quarts,″ with a quart denoting a pound of the substance in question.
    • See also: Flourless Chocolate Mug Cakes Made in the Microwave.

    [Answer] How did pound cake get its name?

    1. It was sold on a per-pound basis. 2. Having 1 pound of each of the primary ingredients 3. The last name of the inventor was ‘Pound.’ 4. It used to cost a British pound to buy a piece of cake in the United Kingdom.

    Step 2: Answer to the question ″How did pound cake get its name?″

    Having 1 lb of each main ingredient – If you’ve never had a pound cake, it’s essentially a very sweet, heavy, and rich cake from a recipe that’s been passed down through generations. But where did it start? The original recipe called for one pound each of butter, sugar, eggs, and flour. That’s right — no yeast, no baking powder or soda, no leaveners. The simplicity of the recipe may explain why it has stuck around through the years; pound cake was invented in the 1700s, an era with low literacy, so knowing all you needed was a pound of each ingredient made it a snap to remember and make. As you can imagine, with such big portions of each ingredient, a finished pound cake was large and meant to serve multiple families. Over time, the recipe was adapted and altered to make a lighter, smaller cake, but the name stuck around, as did the core four ingredients.:

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    This Is Why Pound Cake Is Called Pound Cake

    Pound cakes are one of the simplest things to make in the kitchen.It’s one of those cakes that you can throw together in minutes and then serve to guests.A recipe isn’t even necessary to make one because the recipe is contained inside its name.

    In order to make pound cake, you’ll need 1 1/2 pounds of flour, 1 1/2 pounds of butter (yep, that’s how much butter you’ll need), 1 1/2 pounds of sugar, and 1 1/2 pounds of eggs.That’s all there is to it.For those who think that’s a lot of cake, you may reduce the amount of ingredients by half – what really important is that the ratio remains the same.Isn’t it nice how simple it is?Although the original recipe dates back to the 1700s, there are several variants on this basic cake that may be found today.Adding leavening to make it less dense, orange zest to give it a burst of flavor, and chocolate to make it more chocolaty are all things that have been popular recently.

    • Because pound cake is a blank canvas, you can paint it with any colors you want and it will hold up very well in terms of food safety.
    • This cake, on the other hand, impresses us because it is so good at freeing the amateur baker from the tight guidelines of recipes.
    • The number of times individuals have been informed that baking is an exact science is enough to scare anyone away from experimenting in the kitchen with their recipes.
    • A pound cake recipe, on the other hand, is one that you can cook off the top of your head, which makes experimentation much easier.
    • And it is at this point when excellent baking begins to take place.

    Give it a go and you’ll see what I mean.Check out the pound cake recipes below if you’re not quite ready to embrace that level of baking freedom just yet.Looking for more from HuffPost Taste?Check out their website.

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    Why Is Pound Cake Called Pound Cake?

    The clue is in the name: it contains the recipe. The pound cake: what the heck is it, and why is it even referred to as a ″pound cake?″ It’s not like it weights more than 16 ounces or anything like that. However, it turns out that the truth is rather interesting:

    What Is a Pound Cake and Why Is It Called That?

    Reshoot of the million-dollar pound cake, Mr.Food styling is by Chelsea Zimmer, while prop styling is by Claire Spollen.Photographer: Antonis Achilleos The best part about pound cake is that you don’t even need to follow a recipe to make it.

    Right there in the name, you can see what the proportions are!Traditionally, one pound of butter, one pound of sugar, one pound of eggs, and one pound of flour are used in the preparation of pound cake.Those are some very enormous and dense cupcakes, so your rudimentary math abilities aren’t failing you.Pound cakes are no longer as huge as they formerly were.Recipes are frequently scaled down in order to fit into the typical cake pan.Pound cakes are commonly prepared in loaf pans or Bundt molds, depending on the recipe.

    • A heavy coating of frosting is not usually applied to them before serving.
    • The majority of them, however, are gently glazed or dusted with powdered sugar.

    Pound Cake History

    My husband and I made pound cake with three different kinds of butter, and this one was the best.Image courtesy of MIXA/Getty Images Photograph by MIXA/Getty Images The dish swiftly gained popularity after it was invented in early 18th-century Britain, owing to the fact that it eliminated the need for a written recipe in a society where few people could read.Of course, that didn’t stop someone from jotting down their thoughts: Amelia Simmons’ American Cookery, published in 1796, has two recipes that are still in use today.

    In the course of time, pound cake recipes and proportions were gradually tweaked in order to produce a little lighter end product.By the twentieth century, individuals had begun to use chemical leaveners such as baking soda and baking powder to further lighten the cake’s texture and appearance.

    Types of Pound Cake

    Grilled Pound Cake with Lemon Syrup 046.jpg Image courtesy of Antonis Achilleos, food styling courtesy of Margaret Dickey, and prop styling courtesy of Missie Crawford Antonis Achilleos designed the set, Margaret Dickey styled the food, and Missie Crawford styled the props.Traditional pound cake is available in a variety of flavors and varieties, including: Oil can be substituted for butter to make a cake that is more moist, sour cream can be used to make a cake that is tangier, and extra leaveners are frequently used to lighten the cake.It is also usual to find tastes that have been added (such as lemon, chocolate, and vanilla).

    It is particularly popular in the American South, where the original form (one pound of each component) is served.

    How to Make Pound Cake

    2-step-pound-cake-16×9-Frame.jpg Photograph courtesy of Meredith Food Studio In our discussion of pound cake, we’ve come to the conclusion that a recipe isn’t absolutely essential. Although we recommend following a guide rather than jumping into the deep end, we have something for everyone else.

    Pound Cake Recipes

    Do you want to know more? Find the greatest pound cake recipes we’ve ever published right here.

    Pound Cake History, Whats Cooking America

    A Brief History of Pound Cake – The term (Pound Cake) stems from the fact that the first pound cakes were made with one pound of each of the following ingredients: butter; sugar; eggs; and flour.There were no leaveners used in this recipe other than the air that was beaten into the batter.During a time when many people were illiterate, this basic practice made it easy to recall cooking instructions and ingredients.

    A cake created with 1 pound of each of the following ingredients: butter, sugar, eggs, and flour would have been extremely enormous and might have been shared by several households.As time went on, the proportions of the components used in the cake were reduced, resulting in a smaller, lighter cake.The name of the cake, on the other hand, stayed.

    Photo from Kraft Foods’ website.

    A British invention dating back to the early 1700s, the Pound Cake is a type of cake that has been around since the 1700s.The year is 1796, and Amelia Simmons’ cookbook American Cookery: or, The Art of Dressing Viands, Fish, Poultry, and Vegetables, and the Best Modes of Making Puff-pastes, Pies, Tarts, Puddings, Custard, Preserves, and all kinds of Cakes, from the Imperial Plumb to plain Cake, contains two recipes for apricot pies.This cookbook was the first to be written by an American and published in the United States of America.

    Please keep in mind that the spelling in the recipe below corresponds to how the words were written in the original recipe.The letter ″F″ was substituted for the letter ″S.″ POUND CAKE – one pound of sugar, one pound of butter, one pound of flour, ten eggs, one gill of rofe water, and spices to our taste; bake in a flow oven for 15 minutes at 350 degrees.Another (called) POUND CAKE – Cream three-quarters of a pound butter and one pound of good fugar until very white, then whip ten egg whites to a foam, fold in the yolks, and add one cup of hot water and two tablespoons of brandy, mixing well.Pour the mixture into one and a quarter pounds flour, and bake until golden brown.the mid-nineteenth century, pound cake recipes began to change significantly from their original formulation in order to produce a lighter cake.Originally published in 1881, the Pound Cake has long been a favourite dessert in the southern United States.

    • Abby Fisher wrote the first known cookbook, What Mrs.
    • Fisher Knows About Old Southern Cooking, which is the first known cookbook authored by an African-American.
    • Mrs.
    • Fisher, who was born a slave, managed to make her way to San Francisco just after the Civil War, where she established a life and business, producing and selling ″pickles, preserves, brandies, fruits, and other foods.″ Mrs.
    • Fisher was illiterate and could not read or write.

    It is reported that her friends recorded her recipes and assisted her in the publication of her cookbook.Two Pound Cake recipes are included in her cookbook.The introduction of artificial leaveners (baking powder/soda) in the 1900s.Today’s pound cakes are made using altered proportions of the same components as the original recipe, resulting in a lighter cake than the original.

    Pound cake – Wikipedia

    • Cake weighing one pound A pound cake with almonds is a delicious treat. Ingredients that are essential Ingredients: flour, butter, sugar, and eggs Addition of flavorings or dried fruits are examples of variations. Pound cake is one of the recipes in the cookbook. Pound cake is a type of media.

    In the United States, pound cake is a type of cake that is usually produced using one pound of each of the following four ingredients: cake flour, butter, eggs, and sugar. Pound cakes are often baked in a loaf pan or a Bundt shape, depending on the recipe. The tops of the cakes are occasionally sprinkled with powdered sugar and gently glaze, or they may be covered in frosting.


    Traditionally, pound cake has been attributed to northern European origins, and it has been around since the early 1700s.A recipe for pound cake may be found in the first ever published cookbook in the United States, American Cookery, which was published in 1796.In the course of time, the ingredients for pound cake have evolved.A pound of flour was mixed with ten eggs, which were beaten as softly as possible by Eliza Leslie, who published the 1851 version of Direction for Cookery.To this mixture was added the juice of two lemons or three large oranges, depending on how big they were.The flavor and texture of the cake were altered as a result of this.

    Saveur magazine published a piece by James Villas in which he stated that cake flour could not be used in place of all-purpose flour because it lacked the power to hold the heavy batter together.Early versions of this cake substituted some of the flour with cornmeal prepared from dried corn (maize), which was known as Indian meal at the time of its creation.When people in Ireland were seeking for alternatives to costly wheat flour in 1846, Eliza Leslie wrote a recipe for Indian pound cake in 1828, which was subsequently included in The Indian Meal Book, which was published in London in 1846 and featured a recipe for Indian pound cake.


    It is possible to make several varieties of the classic pound cake with different styles depending on the country or location you are in.It is possible to modify the original recipe by using flavoring agents (such as vanilla or almond extract) or dried fruit (such as currants or dried cranberries), as well as by altering the original recipe itself in order to vary the features of the pound cake.Baked goods may contain leavening agents like baking soda or baking powder, which result in a less dense loaf cake when baked.It is often necessary to swap part or all of the butter with a cooking oil (usually a vegetable oil), with the goal of producing a moister cake.Sour cream pound cake is a common modification in the United States that includes substituting sour cream for some of the butter.This is meant to produce a moister cake with a tangy flavor while also increasing the moisture content of the cake.

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    Although some of these differences may have a significant impact on the texture and flavor of the pound cake, the term ″pound cake″ is still often used.Some of the variants are discussed in further detail below.

    French style

    The pound cake is a traditional dessert in France.The term ″quatre-quarts″ refers to four quarters, which is how the pound cake is referred to.Each of the four quarters has an equal distribution of weights.Tradition dictates that the popular cake of the French area of Brittany, as its name indicates, be made with the same number of the four components, but without the addition of any fruit of any type.However, in the Caribbean and other regions of the world where French is spoken, rum is usually added to the ingredients for Christmas Eve, as well as mashed bananas for extra moisture.In order to lighten the batter, the French may have used whipped egg whites instead of whole eggs in some instances.

    Other variations include flavoring with chocolate or lemon juice, among others.

    Mexican style

    Panqué is the name given to the pound cake in Mexico. The fundamental recipe for Mexican panqué is quite similar to the original recipe for panqué in the United States. The most popular variations are panqué with nueces (pound cake with walnuts) and panqué con pasas (pound cake with raisins) (pound cake with raisins).

    Colombian and Venezuelan style

    It is the Colombian and Venezuelan equivalent of pound cake; the phrase ponqué is itself a Spanish word that is a phonetic approximation of the English word pound cake. Essentially, the ponqué is a wine-soaked cake with a cream or sugar covering, and it is extremely popular at birthday parties, wedding receptions, and other social gatherings in France.

    German style

    Osterlamm is a traditional German dish that is frequently composed with Eischwerteig with fat.German Rührkuchen (mixed-batter cake) refers to any type of cake in which the batter is produced by mixing together flour, butter, eggs, sugar and sometimes milk to form a smooth batter.Although the premise of equal proportions for the first four components is not widely accepted, this kind of cake batter is the foundation of many famous cake recipes, including chocolate cake and carrot cake.Cakes prepared in the classic German style can be made with the addition of just a few ingredients such as almonds, chocolate, dried fruits, and alcohol, as well as the use of various tin forms and sizes.As an example, this dough, or a minor variation of it, is frequently used to make cakes baked in loaf tins (e.g., Orangenkuchen – orange cake; Nusskuchen – hazelnut cake), marbled cakes baked in bundt tins (Marmorkuchen), and other flavor combinations baked in shaped tins (e.g., Falscher Rehrücken – fake venison saddle with bitter chocolate and almonds; Osterla When it comes to professional baking terminology, these recipes are referred to as Eischwerteig with Fett (eivolved dough with fat) (″egg-heavy batter with shortening″).According to a German chefs’ vocational school book from the 1980s, the basic recipe for such a cake cooked in a 26 cm (10″) spring form tin includes four eggs, three egg-weights of butter, four egg-weights of sugar, three egg weights of flour, and one egg-weight of starch (four egg weights total).

    Compared to the pound of each in the United Kingdom and the French four equal quarters, it is comparable.


    External links

    1. Pound Cake History & Recipes

    True Pound Cake

    What’s the difference between pound cake and True Pound Cake, and why should you care?Much like the fight over whose barbeque is the greatest here in North Carolina, there is a lot of dispute about which pound cake is the best.In recent years, we’ve lost sight of what True Pound Cake actually is, so let’s start at the beginning and work our way up.True Pound Cake is a recipe that has been in existence since the 1700s.It is given the name pound cake because of the way it is prepared: To begin with, one pound of each of the following ingredients was asked for in the recipe: flour, sugar, butter, eggs.Doubts regarding whether cornbread includes any flavoring, or if it contains any sugar, will arouse almost as much controversy as the topic of whether cornbread contains any sugar.

    Isn’t it possible to be happy with both?Brandy, wine, rose water, nutmeg, mace, shredded lemon peel, and/or cinnamon are all mentioned in early recipes such as The Virginia Housewife (1838) and Seventy Five Receipts (1832).Forget about the Indian Pound Cake recipe, which is also included in the Seventy Five Receipts guidebook and calls for the substitution of cornmeal and wheat flour for the traditional cake flour.So, which recipe genuinely makes the original, or true form, of this golden, delicious, and easy pound cake?Which recipe is the most authentic?Powdered sugar was used in the recipes in both of the cookbooks described above, which was a commonality between the two publications.

    • Is that the same as what we can get now on the market?
    • I really don’t know.
    • Another recommendation from more current recipes is to use cake flour instead of plain flour in place of regular flour.
    • As a result, I set out to create a recipe that included both powdered sugar and cake flour.

    And I’m going to show you how to manufacture your own cake flour right in your own kitchen!After deciding to follow recommendations such as baking the cake for two hours in a cold oven, I was determined to succeed.I’d want to bring out something to the skeptics who claim that flavorings aren’t allowed: our very own North Carolina State Fair.

    Each pound cake and True Pound Cake will be judged during the fair, and there will be competitive categories for both.″Liquid flavorings, such as vanilla and spices,″ can be added to their True Pound Cake category (butter, flour, sugar, eggs) in addition to the traditional ingredients.So let’s get this conversation started again.Are these ingredients truly in the form of a True Pound Cake, or is this just another ordinary cake in need of a new name?

    Meanwhile, I’ll spread another scoop of ice cream over a slightly toasted slice of this really wonderful pound cake, which I made myself and was quite delighted with.Are you ready to give it a shot?Approximately 1 Bundt cake or 3 loaves of True Pound Cake from this recipe.Unsalted butter, softened at room temperature (four sticks) 334 cups confectioners’ sugar 10 big eggs at room temperature are recommended.334 cups all-purpose flour (or equivalent) vanilla extract (about 2 teaspoons) There is no need to preheat the oven.

    • Place the powdered sugar in a small mixing basin and set aside.
    • In a large mixing bowl, beat the softened butter on high speed for about 5 minutes, or until it is light and fluffy in texture.
    • Using a mixer on low speed, gradually add powdered sugar to butter, mixing constantly, until it is completely combined.

    Add the eggs, one at a time, beating briefly but thoroughly after each addition, until the mixture is smooth.Scrape the sides of the dish as often as necessary.Gradually include the flour, mixing just briefly but thoroughly after each addition, until the mixture is smooth and creamy.Add the vanilla and mix until it is barely blended.Scrape down the sides of the basin with a spatula and fold the mixture together a couple of times.Prepare the pan by greasing and flouring it thoroughly, making sure there are no lumps of flour in the corners.

    • Pour the ingredients into the prepared pan in an equal layer.
    • With a spoon, carefully level the surface of the cake.
    • Spread batter up the edges and into the center cone of the pan, removing batter from the middle as you go.
    • (Optional) Place the cake on the center rack of a preheated oven that is not yet hot.
    • Bake at 275 degrees for two hours, or until the potatoes are tender.

    Insert a wooden toothpick into the center of the cake to check for doneness.When the cake is removed from the pan with only a few moist crumbs attached, it is done.Remove the pan from the oven and set it aside to cool for 30 minutes on a wire rack.Carefully turn the pan over and lift the cake out.Allow the cake to cool fully before cutting into it.

    Traditional Pound Cake

    Pound cake is created using equal portions butter, sugar, eggs, and flour in the traditional manner. Anything else is really a variation on the theme!

    Why do they call it pound cake?

    Pound cake derives its name from the amount of weight that each of the components required to produce the cake contributes to the final product. A pound cake calls for exactly one pound of each of the following ingredients: flour, sugar, butter, and eggs.

    Where does pound cake originate?

    Originally published in 1796, American Cookery was the world’s first cookbook to offer a recipe for pound cake as an ingredient. Pound cake may have originated in the United States, although it is believed to have originated in Northern Europe. The French have also claimed the pound cake, albeit they refer to it as quatre-quarts or four quarters in their language.

    How many eggs are in a pound?

    Because not all eggs are created equal, the weight of eggs varies. Large eggs are often less than 2 ounces in weight per egg. In order to equal one pound, it requires between 8 and 9 big eggs.


    • Because no two eggs are exactly the same, the weight of eggs varies. Large eggs are often less than 2 ounces in weight per egg, if at all. One pound of food is equal to between 8 and 9 big eggs.

    STORAGE: To prevent pound cake from drying out, it should be stored in an airtight container.Make certain that it is entirely cold before placing it in a storage container or plastic bag to avoid condensation from developing on the surface of the container.Rachel will lead you through every step of this dish in the video below.Watch it now.It might be helpful to have a picture, and with our culinary program, we’ll always have something to assist you out.You may discover the entire collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or you can find them right here on our website, along with the recipes that go along with them.

    Pound cake has heavenly status in Black households, but roots of affection remain obscured

    Pound cake is as ubiquitous and ever-present in the Black community as a deck of playing cards is in the white one.By that, I mean that pound cake isn’t something you actively seek out as much as it is something that is constantly available.Its presence can be felt at practically every significant Black function in the United States.Funeral or baby shower, which do you prefer?Check.Is it a wedding or an after-Sunday dinner?

    Check.In fact, as I type this, there’s a vanilla cremé pound cake resting on the kitchen counter at my parents’ house, which is delicious.To my surprise, when I inquired as to why my father had purchased a pound cake for the house — given that New Year’s Day had passed weeks before and that no one in our family had been to a funeral, baby shower, or wedding during the month of January — he simply shrugged and said in his West Tennessee drawl: ″You mama and I just had a taste for it.″ I inquired around and no one seemed to know why pound cake is so popular in the Black community, no matter who I spoke with.However, there are hypotheses.I reached out to BJ Dennis, one of Charleston’s most celebrated Black culinary artists, to see if he had any suggestions.“Hmm.” He took a moment to collect his thoughts before continuing, ″I truly don’t know.″ The world-renowned, award-winning chef and Gullah Geechee food specialist was equally perplexed as I was when I asked him about it.

    • If we take a look at who was doing all the cooking in Colonial kitchens, we should realize that it was us, the enslaved Africans, he speculated.
    • ″We were the ones who cooked everything, from dinner to dessert,″ says the author.
    • That takes care of the when.
    • However, when asked whether he could recall learning why or how the poundcake got established in African American society, he was unable to recall anything.

    ″Man, I honestly don’t know what to say.″ ″he explained.″To be quite honest, I don’t make many pound cakes, but I get what you’re saying: ″Pound cake appears to be appearing everywhere.″ Chef Dennis shared that one of his aunts, who lives in Atlanta, had just delivered a 7-Up pound cake to his grandmother’s Clements Ferry house, which she had received just a few weeks before.It was a symbol of affection that said, ″I’m sorry we can’t see each other due of COVID.″ While neither of us was able to confirm any links between Black people’s love of pound cake and slavery, we felt confident in making the following assumption regarding the cake’s widespread popularity in the Black community: Unlike other cakes that require dozens of ingredients and a bewildering number of steps to make, pound cake is very simple to make, even if you don’t follow a recipe exactly.

    Chef Dennis reveals that he uses ″a pound of this and a pound of that.″ ″It was from there that the term ‘pound cake’ originated.″ While modern pound cakes have incorporated a few more stages and ingredients (such as the 7-Up pound cake), the cake’s beginnings are much, much simpler.

    Hennything is possible.

    This notion that one can determine the Black community’s affinity for a certain dish or beverage is not entirely implausible.Take, for example, the French cognac Hennessy.If you know where to search, you will find that the connection between Black people and this spirit is both powerful and extensively documented.The brand, which accounts for over half of all cognac made worldwide, has been in existence since 1765 – a full 11 years before the United States of America was established.However, one of the first known ties between the brand and African-Americans dates back to 1896, when the president of alcohol importer Schieffelin & Company, William Jay Schieffelin, became friends with Booker T.Washington, the founder of Tuskegee Institute.

    Schieffelin was elected to the board of directors of the historically black college, and he is said to have attended every meeting.Moet-Hennessy S.A., the corporation he founded, acquired his family’s business over 30 years after his death.A few years earlier, towards the conclusion of World War II, French citizens would present cognac to Black troops as a token of their thanks.In addition, Hennessy was the first spirit company to advertise in both Jet and Ebony magazines, which were the top publications for African-Americans in the 1950s, making it the first spirit brand to do so.Consequently, it’s reasonable that Henny would become known as ″Black America’s unofficial liquor.″ Pound cake, on the other hand, is a different story.

    Watch me whip

    The historic ingredient lists for this well-known cake need minimal mathematical expertise or genuine culinary ability.Every main item on every ingredient list I examined, dating back to the 1700s, requested a pound of each of the major constituents.Take, for example, this dish from the 1747 handbook ″The Art of Cookery, Made Plain and Easy,″ which calls for mashed potatoes.Hannah Glasse has called for the following measures to be implemented: ″Pour (a) pound of Butter, and beat it in an earthen Pan with your Hand one Way, till it is like a fine thick Cream; then have ready twelve Eggs, but only half the Whites, and beat them well, and mix them up with the Butter, a Pound of Flour beat in it, and a Pound of Sugar, and…That’s all there is to it!I mean, this recipe instructs the reader to whisk everything together – by hand — for an hour before baking it.

    Sheesh!And for the most part, since its inception in Northern Europe (the majority of historians believe the cake’s origins are in England), pound cake has been baked in this manner for literally hundreds of years.I reached out to my good friend Danetra Richardson, owner of the Summerville-based bakery Swank Desserts, to get an idea of what ingredients are currently used in pound cake recipes.Her response took me completely by surprise!″I don’t have a pound cake recipe,″ she said emphatically.She is, however, frequently questioned about it.

    • The question, ‘What do you have for Black people?’ was asked over and over again when I first started my business ″″ she explained.
    • ″Why?
    • Because when it comes to baked desserts, Black people are looking for certain items that are always available: ″pound cake, red velvet cake, and banana pudding.″ Nate Brown, co-owner of Daddy’s Girls Bakery in North Charleston, expresses a sentiment that is shared by him.
    • ″When I initially began out, I was selling at barbershops and salons,″ he explains.

    ″It was a great way to meet new people.″ In addition, Black people desire the same things as white people.″ Chewies will be the first thing they’ll desire in Charleston, followed by banana pudding and red velvet cupcakes.″Of course, there’s pound cake.″ However, while Daddy’s Girls Bakery does sell little pound cakes on occasion, it is his aim to not have them accessible all of the time at the bakery.Brown and Richardson are not hostile to the staples in the traditional sense of the word.

    It’s all about bringing new flavors to the group and establishing new traditions among them.″I don’t have anything against pound cake,″ Richardson asserts.″It appeals to me much!That, and banana pudding, to be precise.

    ″I simply don’t want to have to do that every day,″ she says.This is partially due to the fact that pound cake has always been there in her home throughout her life.The fact that she didn’t focus her culinary expertise to just reproducing items that Black people grew up with is also a contributing factor, as she admits: ″It thrills my heart to see Black people — especially Black guys — come into my business and purchase macarons.It demonstrates that if you build something and maintain a high level of quality, people will notice.″ Even now, my mother continues to prepare pound cake.With a smile on his face, Richardson replies, ″I’ve been trying to get one from her for a while now.″ In fact, whenever someone asks me for pound cake, I always respond with the phrase ″Ask ya Auntie,″ which means ″Ask your Auntie.″

    Asking an auntie

    • Following Richardson’s recommendation, I made a phone call to Aunt Jane, who was known in my family as the pound cake baker. ″To be honest with you, sweetie, I’m not sure,″ she admits when questioned about the basis for her pound cake obsession. She bursts out laughing. ″It’s similar to the story of the young girl, the ham hock, and the pot,″ says the author. My Aunt Jane is alluding to a story that goes as follows, for those who are unfamiliar with it: A little child observes as her mother slices off the end of a ham hock before placing it in a kettle of boiling water to cook it. After witnessing her mother perform this action her entire life, she eventually chooses to inquire as to why she does it. Mother shrugs and tells the small child to speak to her grandma about the situation. Asked by the small girl if she knows anything about her grandparents, the grandmother shrugs and answers, ″Ask your great grandma.″ In response to the little girl’s question about why they severed the ham hock’s tail before putting it in a pot, her great-grandmother replies, ″Oh, that’s simple: It wouldn’t fit in the pot I had at the time.″ ″It’s simply something I’ve always done,″ Aunt Jane says in a similar vein. ″I never inquired as to why.″ She did, however, provide me with a fresh hypothesis to consider. It is, she says, because it is the ultimate comfort dish that pound cake has become so popular among African Americans. In order to feel better herself or to help someone else feel better, like Chef Dennis’ aunt did for his granny, she bakes pound cakes every now and again. Besides that, Aunt Jane points out, ″it’s a festive dish.″ This is something that black folks have on all happy occasions. From graduations to weddings to Sunday supper, we’ve got you covered. Pound cake is always available whenever Black folks want to celebrate something.″ Nate Brown, owner of Daddy’s Girl Bakery, claims that his mother is the designated pound cake baker in his family. When I spoke with Mrs. Ivone Brown over the phone, she agreed with my aunt’s claim that pound cake is for celebration: ″Baby Christening, baby shower, graduation, wedding, it doesn’t matter. Pound cake is for celebrating.″ ″There will be a pound cake on the table.″ When asked what it is about pound cake that distinguishes it from other baked goods, Mrs. Brown responds that it is the unique touch that each baker adds to the table: ″I don’t believe a factory could ever master a pound cake recipe.″ Just a particular touch that we have, which can’t be replicated by a machine,″ says the author. When I asked her for a recipe, she responded in the same way as Richardson and my aunt had, by saying she didn’t have one. The chef says, ″I can give you a general concept, but each person will add their own unique taste to the cuisine.″ She stated that the following ingredients are used in the majority of people’s pound cakes, all of which are served at room temperature: ″It’s butter, not margarine!″ )
    • Cake flour
    • Milk
    • Salt
    • Vegetable oil
    • Vanilla extract (″The pure stuff, not that imitation stuff″)
    • Eggs
    • Almond, lemon, or orange extract (″It just depends on what flavors you want to highlight that day,″ Mrs. Brown exclaims.)
    • Butter
    • Vanilla extract (″The pure stuff, not that imitation stuff″)

    Cooking at 325 degrees for 45 minutes is her preferred method. ″I like a small crunch on the top of my pound cake,″ says the baker ″″ she said. ″There’s also no butter streak! If I cut into a cake and see that stripe, I’m going to chuck the whole thing out. ″I’m a perfectionist, according to my hubby.″

    Pound cakes in heaven

    I mentioned funerals a moment ago.While some of you may be wondering how funerals factor into the overall celebration, I assure you that they do not.I get what you’re saying.Yes, funerals may be really depressing occasions.Death, on the other hand, is regarded as a cause for celebration among Black people.Because the departed has passed on to his or her eternal home, rather than because of the loss of life, There will be no more need to demonstrate one’s humanity to white racists.

    The challenges of financial disparities, environmental racism, and police brutality, as well as any of the historical oppositions that Black people have had to contend with for hundreds of years, are no longer an issue.Funerals are referred to as ″Home Goings″ because we believe that our loved ones have finally been released from the difficulties and tribulations of this Earthly existence.Numerous Black Christians have long seen this world as a temporary stopover on their trip into the ever-loving embrace of their Lord and Savior.Even more importantly, if spending time with God, Jesus, and any deceased relatives you haven’t seen in a very long time isn’t a cause for celebration, I don’t know what is.Hanna Raskin can be reached at 843-937-5560, and she can be followed on Twitter at @hannaraskin.

    A short history of the pound

    Ed Lowther contributed to this article. BBC News has a political reporter on staff. Published on the 14th of February, 2014. Britain’s pound, which has a legitimate claim to being the world’s longest live currency, has accompanied the country’s people for much of its long and eventful history. Is Scotland, on the other hand, on the verge of abandoning the unit?

    Continental roots

    Despite its strong ties with the United Kingdom, the pound’s roots may be traced back to continental Europe.Its name comes from the Latin term Libra, which means ″weight or balance,″ and is derived from the construction Libra Pondo, which means ″pound weight.″ The term Libra has long ago been dropped from usage, but it may still be seen in the £ sign, which is an elaborate L, and in lb, which is an abbreviation for the pound of weight unit.The crossing with mass was not by chance: its value was initially equal to the price of a pound of silver at the time of its invention.In a nod to the old Roman systems of libra, solidus, and denarius, a pound was divided into 20 shillings and 240 silver pennies, with the pound divided into 240 silver pennies.During Charlemagne’s reign in the Frankish realm, an equivalent system of one livre to twenty sous and 240 deniers had already been implemented.

    Evolution of specie

    King Offa is credited for bringing the system of money to central and southern England in the latter part of the 8th Century, supervising the minting of the first English silver pennies – which were engraved with his name – during the latter half of the century (above).In actuality, their weight varied widely, and 240 of them seldom totaled up to more than a pound in weight.There were no greater denomination coins available at the period – pounds and shillings were just useful units of currency in their own right.The first pound coin was issued in 1489, during the reign of Henry VII of England.It was referred to as a sovereign.The shilling was initially coined in 1504 and is still in use today.

    Following the foundation of the Bank of England in 1694, banknotes began to circulate in England shortly thereafter.Originally, they were written by hand.Coins made of gold first appeared around 1560, and by 1672, some coins were made of copper.Until the decimalization of the pound in 1971, the pound maintained its complicated structure of shillings and pence.

    One thousand years of inflation

    According to David Sinclair’s The Pound: A Biography, a pound could buy you 15 head of cattle in the year 980, during the reign of King Aethelraed the Unready, when one pound could buy you 15 head of cattle.However, according to Sinclair, between the 15th century and the year 2000, the purchasing power of the pound fell by a factor of four hundred.In 1999, the House of Commons library came to the conclusion that prices had increased by approximately 118 times between 1750 and 1998.Consequently, one (decimal) penny in 1750 would have had higher purchasing power than one pound in 1998, according to the study, which cautioned that such an exercise could only be ″very roughly approximation.″ The most prosperous period of this inflation had occurred after 1945.


    The coinage was subjected to intense scrutiny in order to retain its high grade.Prof.Nicholas Mayhew, an expert on the history of the pound sterling, claims that Henry I castrated currency officials whose production was considered to be lacking in quality.As a result of making substandard or counterfeit coins in 1124, according to Sinclair, half of the moneyers in England were disfigured as a punishment.The term ″sterling″ did not become widely used until after the Norman Conquest, and it initially referred to pennies rather than pounds.Its roots are unclear, although it is thought to have come from esterlin, a Norman word for small star, or lesterling, an Arab word for money, among other things.

    The quality of coins improved under Henry II, and in 1282, under Edward I, the practice of assessing the purity of coinage was formalized in the ″Trial of the Pyx,″ an annual courtroom-style ritual that has survived until the present day.The silver content of the coins has been decreased to 92.5 percent in order to increase durability.Sterling silver is the designation given to this degree of purity.However, with an eye on the bottom line of the Royal Mint, Henry VIII (shown above) substantially lowered the silver content of coins created during his reign, a process that became known as the Great Debasement.To restore the coinage’s worth, it was left to Elizabeth I in 1560, and the coinage’s value remained largely steady until well into the nineteenth century after that.Over the course of ages, coins in circulation suffered the humiliation of having their edges cut off by penny pinchers who harvested the value of the precious metal before passing on the rump coin for the amount of money it was once worth.

    • Beginning in the 1660s, coin minting began to be mechanized, and design elements such as edge writing were adopted to aid combat coin clipping.
    • Those found guilty of counterfeiting were nevertheless subjected to harsh punishments: one William Chaloner was condemned to death after being apprehended by Sir Isaac Newton, the then Master of the Mint, after being brought to court (above).
    • Since then, there have been numerous grand attempts to manage the value of the pound, including the Gold Standard, the Bretton Woods system, and the European Exchange Rate Mechanism – but current western economic orthodoxy now favors floating exchange rates, with the value of the pound being largely determined by supply and demand, rather than supply and demand alone.
    • Also noteworthy is that the pound has lasted as an independent currency even after much of the rest of Europe embraced a unified currency, the euro, which appeared to be the inescapable fate for sterling in the early twenty-first century at one point.

    Scotland’s uncertainty

    The Scots pound served as an alternate currency until the 1707 Act of Union established a monetary union based on the value of a pound south of the border, establishing the British Empire.A year after the Bank of England, the Bank of Scotland was established in 1695 and continues to exist today as part of HBOS, a subsidiary of t

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