Yield: 1 Servings
|3 cups||Swan's Down Cake Flour|
|2 \N||Sticks Butter; * see note|
|3 cups||Granulated Sugar|
|6 \N||Eggs; **see note|
|1 cup||Heavy Whipping Cream|
|1 teaspoon||Vanilla Or Lemon Extract|
Sift flour once in medium bowl; set aside. In large bowl, cream butter until light yellow and smooth. Add sugar and beat again. Beat in eggs, one at a time. Beat well after each addition. Pour in about 2 cups of the flour, beat. Beat in remainder of cake flour. Pour batter into greased and floured tube pan. Bake about 1½ jpitd sy 350°; use a cake tester to test for doneness. Cool for 15 minutes on cake rack before turning out to cool thoroughly.
Makes 1 10-inch pound cake.
"Soulfood", Palm Beach Post, 10/17/97 billspa@...
NOTES : *Do NOT substitute margarine. **Beaten in one at a time.
Recipe by: Emma Lynn
Posted to MC-Recipe Digest V1 #848 by Bill Spalding <billspa@...> on Oct 16, 1997