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Preparation Time : 15
Cook Time : 70
Total Time : 85
1⁄2 lb butter, softened
7 eggs, room temperature
3cups cake flour, sifted twice
1cup whipping cream (heavy cream)
2teaspoons vanilla extract
Butter and flour a 10 inch tube or bundt pan.
Thoroughly cream together sugar and butter.
Add eggs 1 at a time, beating well after each addition.
Mix in half the flour, then the whipping cream, then the other half of the flour.
Pour into prepared pan.
Set in COLD oven and turn heat to 350ºF.
Bake 1 hour to 70 minutes, until a sharp knife inserted in cake turns out clean.
Cool in pan 5 minutes.
Remove from pan and cool thoroughly.
Wrapped well, this cake will keep for several days.
Note: while the original recipe did not suggest this, when I'm in the mood for something different I will add a teaspoon or two of orange or lemon extract for a lemon or orange pound cake.
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