Yield: 1 Servings
|Eggs; At Room Temperature
|Cake Flour; Sifted Twice
|Heavy Whipping Cream
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 ½ 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.
NOTES : From: Daily Recipes
Posted to recipelu-digest Volume 01 Number 426 by Aquasea221<Aquasea221@...> on Dec 31, 1997