Recipe - Emma Lynns Pound Cake

3 cup Swan's Down Cake Flour
2 Sticks Butter; * see note
3 cup Granulated Sugar
6 Eggs; **see note
1 cup Heavy Whipping Cream
1 teaspoon Vanilla Or Lemon Extract

Sift flour once in medium bowl; set aside. In large bowl, cream butter
until light yellow and smooth. Add sugar and beat again. Beat in eggs, one
at a time. Beat well after each addition. Pour in about 2 cups of the
flour, beat. Beat in remainder of cake flour. Pour batter into greased and
floured tube pan. Bake about 1 One half jpitd sy 350°; use a cake tester to test
for doneness. Cool for 15 minutes on cake rack before turning out to cool
thoroughly.

Makes 1 10inch pound cake.

"Soulfood", Palm Beach Post, 10/17/97

billspa@icanect.net

NOTES : *Do NOT substitute margarine. **Beaten in one at a time.
Recipe by: Emma Lynn

Posted to MCRecipe Digest V1 #848 by Bill Spalding billspa@icanect.net
on Oct 16, 1997