Monday, July 20, 2015

#3558 - Cream Pound Cake

(by Shirley McNevich)

1 cup softened butter
3 cups white sugar
6 eggs
3 cups CAKE flour
1 cup heavy whipping cream
3-4 TBSP vanilla
Domino's powdered sugar

In a mixer add butter--beat. Add white sugar--beat on medium speed 3-4 minutes. Add eggs one at a time, beating in between. Add whipping cream and vanilla--beat. Slowly add flour--beat. Pour batter into a greased and floured 10" tube cake pan. Bake at 325 degrees for 70-90 minutes--test with a toothpick for doneness. Cool for 20 minutes, then loosen and invert on to a cake plate. Cool completely. Dust with powdered sugar if you wish. Note: make sure your cake flour is not too old or you will have trouble with the cake rising.

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