| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| Butter and flour to prepare the pan | ||
| 1 | c | Butter; (2 sticks) softened |
| 3 | c | Sugar |
| 7 | Eggs; at room temperature | |
| 3 | c | Cake flour; sifted twice, divided |
| 1 | c | Whipping cream; ( 1/2 pint) |
| 2 | ts | Vanilla extract |
INSTRUCTIONS
1. Butter and flour a 10-inch tube pan; set aside. 2. In a large bowl, beat butter and sugar with an electric mixer at high speed until soft and smooth, about 2 minutes. 3. Reduce speed to medium. Add eggs, one at a time, mixing well after each addition. Stop mixer and scrape down the sides of the bowl with a rubber spatula before adding each egg. 4. Add 1 1/2 cups sifted flour and mix until combined. Add whipping cream, remaining 1 1/2 cups flour and the vanilla. Beat for 1 minute. Pour batter into prepared pan. 5. Bake in a preheated 350-degree oven until a sharp knife inserted into the cake comes out clean, about 1 hour. 6. Let cake cool in the pan on a wire rack for 5 minutes. Remove cake from pan and let cool on rack for 2 hours. 7. Serve, or wrap tightly and store in the refrigerator up to five days. Posted to recipelu-digest by "Bunny" <layla696@ix.netcom.com> on Mar 5, 1998
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