1887 Vintage Pound Cake Recipe - White House Pound Cake with Rose Water

Welcome to Collard Valley Cooks! Have you wished you could make your Pound cakes taste like Mama made them? You can do it! Come sit at my table and watch my cooking videos. You will learn how to cook Southern-style dishes using my mama's techniques and recipes. You will become a great cook, so stick around and don't miss a post by clicking that subscribe button today! Please leave me a comment if you like this recipe!
This recipe is not in a cookbook
1887 Pound Cake Recipe
Original White House Cookbook Recipe
Beat to a cream one pound of butter with one pound of sugar, after mixing well with the beaten yolks of twelve eggs, one grated nutmeg, one glass of wine, one glass of rose water. Then stir in one pound of sifted flour, and the well beaten whites of the eggs. Bake a nice light brown.

Tammy’s Version of the 1887 Pound Cake
1 LB. SALTED BUTTER
1 LB. GRANULATED SUGAR
12 LARGE EGGS SEPARATED
1 TBSP. VANILLA EXTRACT
3 TBSP. OF ROSE WINE (or 2 tsp. favorite extracts)
WHOLE NUTMEG GRATED (or 3/4 tsp. ground nutmeg)
4 CUPS WHITE LILY ALL-PURPOSE FLOUR

Preheat oven to 350-degrees. Beat egg whites until stiff and set aside. In a mixing bowl, Beat butter and sugar together with an electric mixer until fluffy. Add egg yolks one at a time mixing after each addition. Add Vanilla, wine and nutmeg and mix well. Add flour 1/2 cup at a time. Mix another minute at a medium speed. Fold in beaten egg whites. Pour into a large greased and floured tube pan. Bake at 350 degrees for 30 minutes, and another 30 minutes at 325 degrees. Check cake for doneness before removing from oven. Enjoy! This is OUTSTANDING!


We are Chris & Tammy Nichols and we are sharing our love for Southern cooking, passed down through generations and seasoned with a whole lot of love. Come sit at our table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bring back memories. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your kitchen tools and get ready to cook up some memories with Collard Valley Cooks!

#poundcake #vintagerecipes
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[karenscountrycrafts]

I made it today and I did it on a dare. I always thought my recipe was the best. Hands down, this is the best I have ever made in my seventy years. I didn't hear oven temp so I baked it at 350 for about seventy minutes. It was a bit more effort but I'm sold forever. Hope to find the cookbook too. Left out the booze and nutmeg and the texture is perfect. It is seven and halve inches tall. Fabulous. So happy I found this site!

[terryfuselier]

My grandmother was born on 1894 and she could have made this cake. She was a hard-shell baptist so never used wine or alcohol or so we thought. I will definitely try this. What fun to cook from these old cookbooks! Thanks for entertaining us. I cook like my mama and grand mama.

[paulandbenny]

For reference- Those old fashioned wine glasses weren't much bigger than a shot glass or two. I don't think they meant like wine glass we use today. And a glass of wine is usually about half full. You can also get rose water at any middle eastern market.

[hammyk]

Your cake was beautiful and so yummy looking. I would love if you cooked more recipes from that cookbook. I think it would be fascinating.

[donnapollock]

My Grand Mother was born in 1887 January of that year...God Bless her soul, she was a wonderful cook, and I loved her so much. She did it all, I'll never forget her....what a woman she was....

[sharonlatour]

Oh yes, PLEASE cook some more of those old recipes!! That cake looks wonderful!!

[leahmagana]

Tammy I really love the old fashioned recipe pound cake. When I was a kid growing up my mom and grandparents would make the old fashioned pancakes and it is yumptious good. Can you please do more old-fashioned recipes have a blessed day and I enjoy watching you always.

[lisaroberts]

Love sour cream with lemon drizzle. Good job, yours looks heavenly😇💖😇

[stevesmith]

Just the looks of that are prize winning! I would definitely swap out the nutmeg with maybe cinnamon and a touch of ginger. My grandmother who could make her way around the kitchen with her eyes closed used to make things like that. Your cooking reminds me so much more of her cooking than even my mom's and my mom was a wonderful cook also.

[ajl]

You are such a pro i loved watching you fold in thise egg whites. It was so great learning about this historical recipe. I love your version I really want to make this! Thank you and I would love to see more recipes from the cookbook

[donnapollock]

Oh Tammy this cake looks amazing, so Beautiful, I bet it will be even better when it's cold. Thank you for taking us back to 1887 God Bless you and Chris...

[ec]

I love pound cake. My Granny made the best but I don't have her recipe. I may just have to give this one a try. Yes please, more recipes from that cookbook! Love ya!

[agoogleuser]

Tammy, this looks delicious. I love your beautiful Christmas apron! It suits you so well!! 💚 That Bosch mixer is so enticing!

[patticollins]

Your version sounds delicious. Going to try it when I get some Rose wine . Would love for you to cook some more from this cook book . Loved your video ❤️

[mindywiley]

This absolutely looks delicious Tammy. Thank you for sharing this recipe! I’m gonna have to bake it!! I hope you and Chris enjoy and y’all have a blessed week!! 🙏❤️✝️🤗🥰💗

[cajunkid]

I just love that mixer. I want one for Christmas 🎄

[bhallmark]

That was a treat to watch! Pound cake has always been a favorite of mine. One of my grandmothers used to make a sour cream pound cake that would melt in your mouth. I, too, would be very interested to see more recipes from this historical cookbook. Thanks Tammy and Chris!

[maxine]

I so enjoyed this video. I really liked seeing and hearing about this recipe. Thank you for sharing with us. God bless y'all.

[AliceWonders]

Oh girl!!! This one looks so delicious! ❤

[shirleylaboy]

That's definitely a once a year treat. It looks beautiful Tammy. Thanks for sharing the recipe. 🙂❤️