*  Exported from  MasterCook II  *
 
                           Emma Lynn’s Pound Cake
 
 Recipe By     : Emma Lynn
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes                            To Post
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      C             Swan’s Down Cake Flour
    2      Sticks        Butter -- * see note
    3      C             Granulated Sugar
    6                    Eggs -- **see note
    1      C             Heavy Whipping Cream
    1      Tsp           Vanilla Or Lemon Extract
 
    Sift flour once in medium bowl; set aside.
    In large bowl, cream butter until light yellow and smooth.  Add sugar
 and beat again.
    Beat in eggs, one at a time.  Beat well after each addition.
    Pour in about 2 cups of the flour, beat.  Beat in remainder of cake flour.
    Pour batter into greased and floured tube pan.  Bake about 1½ jpitd sy
 350°; use a cake tester to test for doneness.  Cool for 15 minutes on cake
 rack before turning out to cool thoroughly.
 
 Makes 1 10-inch pound cake.
 
 
 “Soulfood”, Palm Beach Post, 10/17/97
 
 billspa@icanect.net
 
 
 
 
 
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 NOTES : *Do NOT substitute margarine.
 **Beaten in one at a time.

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