Recipe - Forget About The Pounds Cake

3 cup Cake flour
One fourth teaspoon Salt
2 Sticks unsalted butter, room
temp
3 cup Sugar
7 lg Eggs, room temp
1 cup Whipping cream
1 tablespoon Vanilla

RASPBERRY SAUCE
1 cup Frozen unsweetened
raspberries, thawed
One fourth cup Sugar
1 One half tablespoon Triple sec or other liquer

Position rack in the center of the oven and preheat to 350. Generously
butter 12 cup angel food cake pan. Dust pan with flour, tap out excess.

Sift flour & salt into medium bowl. Using electric mixer, beat butter in
large bowl until fluffy. Gradually add sugar, beating until mixture is
well blended, about 5 minutes. Add eggs one at a time, beating until just
combined after each addition. Using a rubber spatula, fold in flour
mixture alternatively with cream, beginning and ending with flour. Mix in
vanilla.

Transfer batter to prepared pan. Bake cake until tester inserted near
center comes out clean, covering top loosely with foil if it's browning too
quickly, about 1 hr 20 min.

Cut around pan to loosen cake. Turn out cake onto plate. Turn cake right
side up onto rack & cool completely.

Serve with raspberry sauce......

This cake freezes well, too.

Raspberry sauce: Combine all in food processor & puree. Force through a
small sieve to remove seeds. Adjust sweetness with additional sugar, if
required.

Posted to FOODWINE Digest 9 November 96

Date: Sun, 10 Nov 1996 08:37:31 0400

From: Nancy Murdock murdock@SHORE.NET