SUGAR CRUST POUNDCAKE WITH SHERRY SAUCE

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Sugar Crust Poundcake with Sherry Sauce image

Provided by Food Network

Categories     dessert

Yield 12 to 16 servings

Number Of Ingredients 9

3 sticks butter, softened
3 cups sugar
8 eggs
3 cups cake flour
2 eggs
1 cup sugar
2 tablespoons butter
1/2 cup dry sherry
Pinch of salt

Steps:

  • Preheat oven to 300 degrees F.
  • In a medium bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add the flour in small amounts at a time, beating well after each addition. Bake in a well-greased 10- to 12-inch tube or bundt pan for 1 hour and 15 minutes. Do not open oven door until cake has been baking for an hour. Cool and turn out onto the serving plate. Serve sliced with Sherry Sauce spooned over (see recipe below).
  • Beat eggs and sugar together in the top of a double boiler. Cook over boiling water until thick; stir in butter, sherry, and salt. Serve warm.
  • Makes 3/4 cup

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