Cream Pound Cake
Country
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This was my grandmother's favorite cake to make. My mother made it a lot, too, and now I do. It can be sliced thin and topped with strawberries (or any fruit) and whipped cream for a super dessert.
SERVINGS: 12-16
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 15 min. Bake: 1 hour + cooling
Ingredients:
- 6 eggs
- 2-3/4 cups sugar
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 pint heavy cream
Directions:
In a mixing bowl, beat eggs at high speed for 5 minutes or until pale yellow. Gradually beat in sugar and vanilla, mixing until sugar is dissolved. Combine flour, baking powder and salt; add to batter alternately with cream. Pour into a greased 10-in. tube pan. Bake at 350° for 60-70 minutes or until cake tests done. Cool in pan 15 minutes before removing to a wire rack to cool completely. Yield: 12-16 servings.