| 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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