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
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 :
Yields
1 Servings