| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes, To post | 1 | Servings | |
INGREDIENTS
| 3 | c | Swan's Down Cake Flour |
| 2 | Sticks Butter; * see note | |
| 3 | c | Granulated Sugar |
| 6 | Eggs; **see note | |
| 1 | c | Heavy Whipping Cream |
| 1 | ts | Vanilla Or Lemon Extract |
INSTRUCTIONS
Sift flour once in medium bowl; set aside. In large bowl, cream butter until light yellow and smooth. Add sugar and beat again. Beat in eggs, one at a time. Beat well after each addition. Pour in about 2 cups of the flour, beat. Beat in remainder of cake flour. Pour batter into greased and floured tube pan. Bake about 1 1/2 jpitd sy 350°; use a cake tester to test for doneness. Cool for 15 minutes on cake rack before turning out to cool thoroughly. Makes 1 10-inch pound cake. "Soulfood", Palm Beach Post, 10/17/97 billspa@icanect.net NOTES : *Do NOT substitute margarine. **Beaten in one at a time. Recipe by: Emma Lynn Posted to MC-Recipe Digest V1 #848 by Bill Spalding <billspa@icanect.net> on Oct 16, 1997
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