| 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
A Message from our Provider:
“I committed my life to Christ because I believed He was true and real and I had no idea what He was going to do with a mess like me.”