Southwest Georgia Pound Cake |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 20 |
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What more can I say, this recipe comes courtesy Paula Deen. For a real treat, serve yourself a slice while it's still warm. If you use Splenda instead of sugar use the Splenda sugar blend for baking, It comes in a small yellow and orange bag. Ingredients:
1 cup unsalted butter |
3 cups sugar or 1 1/2 cups splenda sugar blend for baking |
6 large eggs |
3 cups all-purpose flour |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
1 cup heavy cream |
2 teaspoons pure vanilla extract (you may use lemon or almond instead) |
Directions:
1. Generously grease and flour a 10-inch bundt pan: DO NOT PREHEAT OVEN.
2. Using an electric mixer, cream the butter and sugar together until fluffy; add the eggs one at a time, beating well after each addition.
3. Sift together the flour, baking powder, and salt; alternately add flour mixture and heavy cream to the butter-sugar mixture, beginning and ending with flour; stir in flavoring.
4. Pour batter into prepared pan; PUT INTO COLD OVEN and set the temperature to 325°F Bake for 1 hour and 15 minutes WITHOUT OPENING THE DOOR (DON'T PEEK); Bake an additional 15 minutes if necessary.
5. Remove from the oven and cool in pan for 15 minutes, invert cake onto cake plate.
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