Tuesday, April 20, 2010

Vanilla Cream Pound Cake

Recipe of the Week, this pound cake is rich and delicious. The Jungle Jim's taste testers couldn't agree if the cake is better for breakfast, a snack or as dessert.

Vanilla Cream Pound Cake

2 sticks unsalted butter
3 cups sugar
6 large eggs
3 cups all-purpose flour
8 ounces heavy whipping cream
1 tablespoon pure vanilla

Preheat oven to 325°. Grease a 12 cup tube or bundt pan. Remove butter, eggs and cream from refrigerator 45 minutes before mixing batter.

Combine butter and sugar in a large bowl and beat with an electric mixer until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating thoroughly and scraping down sides of bowl after each addition. Add flour alternately with whipping cream, mixing well. Beat until batter is very smooth, about 2 minutes. Add vanilla, mix well. Pour batter into prepared pan and bake 1¼-1½ hours, until a toothpick inserted in center of cake comes out clean. Cool 10 minutes in pan and transfer cake to a cooling rack to cool completely. Serves 12.

Batter will be very thick and heavy

Cool 10 minutes in pan

Serve sprinkled with powdered sugar (also good with fresh berries)