Yield: 10 servings
|½ pint||Heavy Cream|
|1½ cup||Granulated Sugar|
|1½ cup||Self-Rising Flour|
|1 teaspoon||Vanilla Extract|
|\N \N||Confectioner's Sugar|
|\N \N||Or Frosting -- for topping|
Preheat oven to 350 F. Break eggs into a mixing bowl and beat until light and foamy (at least 5 mins). Add heavy cream and beat for another 5 mins. Pour in sugar, continuing to beat well. Last, blend in flour and vanilla. Bake in a greased tube pan for 50 mins, or in two 8-inch cake pans for 30 mins, or until edges shrink from the sides of the pans and the centers spring back when touched in the middle. Loosen cake from the pan by running a knife around the edge.
Invert onto a cake rack and cool. Dust with confectioners' sugar or frosting as desired.
Yield: 10 to 12 servings.
Recipe By : Spoonbread & Strawberry Wine - ISBN 0-385-47270-6 From: Dan Klepach Date: 05-18-95 (159) Fido: Cooking