POUNDCAKE
The magic thing about this cake is that it gets better by the day - ever so slightly sweeter and more settled into its flavors.
Provided by The New York Times
Categories cakes, dessert
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees. Butter and lightly flour a 9-inch loaf pan or a bundt pan.
- With a standing or hand mixer, cream butter and sugar until light and fluffy. Add the eggs one at a time, beating to blend after each addition.
- Add a third of the flour and heavy whipping cream alternately until thoroughly combined. Add the vanilla and mix until blended. Do not overmix.
- Transfer the batter into the prepared pan. If using a loaf pan, fill the pan to with a 1/4 inch of the top. You may have a little left over batter. Bake for 1 hour and 20 minutes, or until a knife inserted into center of cake comes out clean. Cool on a rack for 15 to 20 minutes before removing from pan.
Nutrition Facts : @context http, Calories 941, UnsaturatedFat 16 grams, Carbohydrate 116 grams, Fat 49 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 30 grams, Sodium 339 milligrams, Sugar 76 grams, TransFat 1 gram
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