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Forget About The Pounds Cake

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy 1 Servings

INGREDIENTS

3 c Cake flour
1/4 t Salt
2 Sticks unsalted butter, room
temp
3 c Sugar
7 Eggs, room temp
1 c Whipping cream
1 T Vanilla
1 c Frozen unsweetened
raspberries thawed
1/4 c Sugar
1 1/2 T Triple sec or other liquer

INSTRUCTIONS

Position rack in the center of the oven and preheat to 350.  Generously
butter 12 cup angel food cake pan.  Dust pan with flour,  tap out
excess.  Sift flour & salt into medium bowl.  Using electric mixer,
beat  butter in large bowl until fluffy.  Gradually add sugar, beating
until mixture is well blended, about 5 minutes.  Add eggs one at a
time, beating until just combined after each addition.  Using a  rubber
spatula, fold in flour mixture alternatively with cream,  beginning and
ending with flour. Mix in vanilla.  Transfer batter to prepared pan.
Bake cake until tester inserted near  center comes out clean, covering
top loosely with foil if it's  browning too quickly, about 1 hr 20 min.
Cut around pan to loosen cake.  Turn out cake onto plate.  Turn cake
right side up onto rack & cool completely.  Serve with raspberry
sauce......  This cake freezes well, too.  Raspberry sauce: Combine all
in food processor & puree. Force through  a small sieve to remove
seeds. Adjust sweetness with additional  sugar, if required.  Posted to
FOODWINE Digest  9 November 96  Date:    Sun, 10 Nov 1996 08:37:31
-0400  From:    Nancy Murdock <murdock@SHORE.NET>

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