Forget about the pounds cake

1 Servings

Quantity Ingredient
3 cups Cake flour
¼ teaspoon Salt
2 \N Sticks unsalted butter, room temp
3 cups Sugar
7 larges Eggs, room temp
1 cup Whipping cream
1 tablespoon Vanilla
1 cup Frozen unsweetened raspberries, thawed
¼ cup Sugar
1½ tablespoon Triple sec or other liquer

RASPBERRY SAUCE

Position rack in the center of the oven and preheat to 350. Generously butter 12 cup angel food cake pan. Dust pan with flour, tap out excess.

Sift flour & salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar, beating until mixture is well blended, about 5 minutes. Add eggs one at a time, beating until just combined after each addition. Using a rubber spatula, fold in flour mixture alternatively with cream, beginning and ending with flour. Mix in vanilla.

Transfer batter to prepared pan. Bake cake until tester inserted near center comes out clean, covering top loosely with foil if it's browning too quickly, about 1 hr 20 min.

Cut around pan to loosen cake. Turn out cake onto plate. Turn cake right side up onto rack & cool completely.

Serve with raspberry sauce......

This cake freezes well, too.

Raspberry sauce: Combine all in food processor & puree. Force through a small sieve to remove seeds. Adjust sweetness with additional sugar, if required.

Posted to FOODWINE Digest 9 November 96 Date: Sun, 10 Nov 1996 08:37:31 -0400 From: Nancy Murdock <murdock@...>

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