Ingredients: |
Ingredients: 3 cups all-purpose flour
3 8 oz sticks of BUTTER, at room temperature
3 cups sugar
6 large eggs (room temperature)
½ tsp baking powder
½ tsp salt
1 cup whipping cream (set out a while before beginning)
2 tsp EACH vanilla extract, almond extract, lemon extract, orange extract (pure extracts work best) **Original recipe calls for vanilla only. I add the other 3 extracts to mine.
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Directions: |
Directions:DO NOT PREHEAT OVEN.
1. Grease a 10-inch Bundt pan with butter, oil, or cooking spray. Flour generously and shake out excess.
2. Use electric mixer with the paddle attachment, or handheld mixer. Beat butter and sugar at medium speed until light and fluffy, about 5 min. Scrape down the sides of the bowl occasionally to incorporate all of the sugar into the butter. Add eggs one at a time, beating well after each addition.
3. In a medium bowl sift together the flour, baking powder and salt. Beat ¼ of the flour mixture into the egg mixture. Beat in ⅓ cup of the cream. Continue adding the flour and cream mixture, alternating them and ending with the flour mixture. Mix just until incorporated. With a rubber spatula, stir in extracts. (I measure the extracts into a small bowl and stir them together.)
4. Pour batter into prepared pan. Place the pan in a COLD oven and bake at 325º (without opening the oven door) 1 hr and 15 min, until a toothpick inserted into the center comes out dry. Bake an extra 15 minutes if you think it needs it. (I have never had to bake it longer.) Cool in the pan for 15 minutes, then invert it on a cake plate. For a real treat serve yourself a slice with butter |
This recipe for Georgia Pound Cake (Ruby's) is from