Pound Cake

Sletter Davis, FHS

  • 8 eggs, separated
  • 6 Tbsp sugar
  • 1 lb. butter
  • 2 3/4 cup sugar
  • 3 1/2 cup cake flour
  • 1/2 cup light cream
  • 1 Tbsp vanilla

Separate eggs and beat whites still with 6 tablespoons sugar. Place in refrigerator. Cream butter and sugar. Add egg yolks. Alternate flour and cream. Add vanilla. Fold in stiffly beaten egg whites.

Bake in large tube pan in 325° oven for 1 1/2 hours.





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