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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Sweet Cream Pound Cake Recipe

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This recipe for Sweet Cream Pound Cake is from Our Cookbook "Heavenly Favorites", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

1/2 LB Butter
3 C Sugar, divided
6 Eggs, Separated
1 tsp Vanilla
1 C Whipping Cream
3 C Cake Flour


Directions:
Directions:

Have all ingredients at room temperature.. Grease and flour a deep 10"
Tube pan.

Cream butter well.. Add 2 Cups of sugar and cream until light and fluffy.

Add beaten egg yolks and mix well. Sift cake flour 3 times and then measure.

Alternate, adding cake flour and whipping cream, starting and ending with flour.

Beat well after each addition.. Add vanilla and mix well.

Beat eggs with rotary mixer. Until soft peaks form. Gradually add remaining cup sugar to egg whites to make a stiff meringue. fold egg white mixture into batter.

Pour batter into greased floured tube pan, put pan in a cold oven and set temperature at 325. Bake 1-1/2 hours or until cake is golden brown and test done. Remove from oven. Let cake stand in pan for 15 minutes. Loosen sides with knife and invert pan over cake rack. Allow to cool thoroughly before slicing. Yield 1 10" Cake



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