Kleikgeviht or Gleichgewicht (Pound Cake) by Anne Dreer

Kleikgeviht or Gleichgewicht (Glych-geh-veecht) - Pound Cake

by Anne Dreer, 10 June 2012

The recipe is for pound cake. The name Gleichgewicht means the main ingredients should be of equal weight. Of course every DS housewife knew how to make the cake. *The first words in each ingredient listing are “English” as written by a DS housewife and translated by Anne Dreer. List members were enchanted by the phonetic spelling and reminded us of how our mothers and grandmothers talked when describing ingredients.

*4 calen Mel = 4 cups flour
2 cup cuker = 2 cups sugar
5 eier = 5 eggs
1 Punt Buter = 1 pound butter
3 level Pegink Powter = 3 teaspoons baking powder
unten Schne (not sure about that last word) = lift and mix the whipped egg whites into batter
add lemon rind (grated)

Beat the egg whites separately, set aside. Modern recipes always recommend cream of tartar to add to beaten egg whites, not so the Donauschwabens.

Cream the butter and sugar; add the egg yolks one by one. Beat until very fluffy. Add the flour, mix briefly, but thoroughly; add the grated lemon rind.

Add the beaten egg whites last, lifting them ‘under the batter, gently’ with a wire whisk (Schneeschlager) or with a wooden spoon. One of the beaters (removed from the mixer) can also be used. The beaten egg whites will make the batter light and fluffy. Do not over mix.

Bake in two greased (or wax paper lined) loaf pans or a well greased Bundt pan. If you sprinkle dry, fine breadcrumbs into the greased pan, it will make the cake come out of the pan easily

Bake in preheated oven for about an hour or a little longer at 325°. Test the cake by touching it with your finger tip. If it leaves an indentation bake about 10 minutes longer and test again.

[Edited by Rose Mary Keller Hughes, Recipe Coordinator. Published at DVHH by Jody McKim Pharr, 10 June 2012]


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