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Sweet Cream Pound Cake

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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

... Ummmm-Good

Enjoy


~Sylvia

Contributed by : Edit

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