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Date Posted: 00:02:27 10/24/02 Thu
Author: S
Subject: Whipping Cream Pound Cake

2 cups sugar
12 Tbsp.butter,softened
5 eggs,room temperature
2 cups cake flour,sifted twice(Do not use self-rising flour!)
2/3 cup whipping cream(not whipped)
1 tsp. vanilla extract

Butter and flour a 2.2 quart Pyrex pan.Thoroughly cream together sugar
and
butter.Add eggs one at a time beating extremely well after each
addition.
Mix in half the flour then the whipping cream,then the other half of
the
flour.Beat five full minutes.Add vanilla.Pour batter into the
prepared
pan.Set it in a cold oven and turn the heat to 350 degrees. Bake 50
minutes
to 1 hour,or until a sharp knife inserted in the cake comes out clean.
Cool
the cake in the pan 5 minutes.Run a knife around the edges and turn it
upside down to remove from the pan onto a cooling rack. Cool
thoroughly.
Wrapped well,this cake keeps several days.

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