Deluxe Pound Cake

Recipe Ingredients

1 cup	198g / 7oz	Room temperature butter - cut into tablespoons
3 cups	594g / 20oz	Granulated sugar
6 cups	1188g / 41oz	Eggs (large)
3 cups	187g / 6.6oz	Sifted all-purpose flour
2 teaspoons	10ml	Pure vanilla extract
1 cup	237ml	Heavy or whipping cream

Recipe Instructions

Generously grease a 12-cup Bundt pan or 10-inch tube pan.

In a large bowl and with an electric mixer set on medium speed, cream together butter and sugar for 10 minutes. Add eggs, one at a time, beating well after each addition. Stop mixer and scrape down bottom and sides of bowl as necessary.

Set mixer on low speed. Gradually add flour, beating until just incorporated. Beat in vanilla. Add cream and beat until blended.

Spread batter evenly into prepared pan.

Place in the middle of a cold oven. Set oven temperature at 325 degrees and bake for 1 hour and 25 minutes or until cake tester inserted in center comes out clean.

Remove from oven onto a wire rack and cool completely, 2 hours. To remove from pan, run a sharp knife along outside and inside edges of cake. Carefully invert onto a serving plate.

Cut into slices. Serve at room temperature with a cup of coffee. Cover remaining cake.

This recipe yields 12 servings.

Source:
Cookbook Digest, May/Jun, 1996

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