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Sweet Cream Pound Cake
Recipe brought to you by:
Telephone Pioneers of America Alabama Chapter 34
2 sticks butter
3 cups sugar, divided
6 eggs, separated
1 tsp vanilla extract
1 cup whipping cream (please do not whip it)
3 cups cake flour
Please have all ingredients at room temperature. Grease and
flour a deep 10 inch tube pan. Cream butter well; and 2 cups
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
extract and mix well. Beat eggs whites until soft peaks form.
Gradually add remaining 1 cup sugar to egg whites to make a
stiff meringue. Fold egg whites mixture into batter. Pour
batter into greased and floured tube pan. Put pan in a cold
oven and set temperature at 325 degrees. Bake 1 1/2 hours or
until cake is golden brown and test done. Let cake stand in pan
for 16 minutes. Loosen sides with a knife and invert pan over
cake rack. Allow to cool thoroughly before slicing