| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
c |
Granulated Sugar |
| 1/2 |
lb |
Butter; Softened |
| 7 |
|
Eggs; At Room Temperature |
| 3 |
c |
Cake Flour; Sifted Twice |
| 1 |
c |
Heavy Whipping Cream |
| 2 |
ts |
Vanilla Extract |
INSTRUCTIONS
Do not pre-heat oven. Butter and lightly flour a 10 inch tube pan. Cream
butter and sugar until mixed very thoroughly, do it very slowly so that the
sugar is not grainy. Add the eggs, one at a time, beating well after each
addition. Mix in 1/2 of the sifted flour, then add whipping cream, mixing
thoroughly then add the remaining flour gradually. Add the vanilla and mix
in well.
Pour into prepared pan. Set into a cold oven and turn heat to 350-F
degrees. Bake for approximately 90 minutes. Insert a toothpick to make sure
cake is done. Cool in pan for about 5 minutes, then remove and cool
thoroughly.
This cake will keep several days if wrapped well. This is a very old
fashion pound cake and directions must be followed exactly or it won't turn
out, but it is definitely worth the effort! It is a favorite in our home.
Enjoy!
NOTES : From: Daily Recipes
Posted to recipelu-digest Volume 01 Number 426 by Aquasea221
<Aquasea221@aol.com> on Dec 31, 1997
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