Rebecca’s Pound Cake

By staceycohentisch

Ingredients

• 2 1/2 sticks butter (no substitute)
• 7 large eggs
• 3 cups sugar
• 3 cups sifted flour
• 1/2 pint (1 cup) heavy cream
• Pinch salt
• Vanilla (optional)

Details

Servings 1

Preparation

Step 1

Cream butter and sugar until light and fluffy. Add eggs, one at a time, blending well after each addition. Add flour, sifted with salt, alternately with cream, begging and ending with flour. Add vanilla, if desired, though this cake does not need any flavoring. It’s delicious just as it is. Turn into buttered and floured tube pan (bundt pan is ideal) and bake in 325 degree oven approximately 1 1/2 hours, depending on your oven. This cake is moist and delicious and will keep for days without molding or drying out. It will come up to the top of your 10 inch bundt pan, too