[Sca-cooks] cakes

[Johnna Holloway]

There's a pound cake recipe (actually it calls for 2 pounds each of
butter, flour, sugar, plus eggs, rosewater, and 2 pounds of currants)
in Martha Washington's Booke of Cookery. The manuscripts that
make up the book are dated as Tudor-Jacobean or roughly 1580-1625
by the editor Karen Hess. These are baked in buttered pans, but the size
is not stated. See recipe S 149, pages 314-315.

Johnnae llyn Lewis

 My question is, when abouts did cakes
w/ the texture of pound cake come into play? I have only
found a recipe for 'an excellent cake' and by no means
was it cake like we know of today,
more like a cookie type of thing.
Alexa