Yield: 1 Servings
Measure | Ingredient |
---|---|
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