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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Sara Lee Pound Cake   
    Categories: Cakes, Desserts, Dairy   
         Yield: 9 servings   
       
       1/2 c  (113g) butter; room temp   
     1 1/2    (300g) cups sugar   
         3 lg Eggs   
     1 1/2    (180g) cups A-P flour   
       1/2 c  (116g) whipping cream   
         1 ts Pure vanilla extract   
       
     In the bowl of a stand mixer, cream together the   
     softened butter and sugar until pale, light and fluffy;   
     a minimum of 5 minutes. It takes longer than you think   
     to cream butter and sugar the right way!   
        
     Beat in the eggs, one at a time, on your mixer's lowest   
     setting. Stir in the vanilla.   
        
     Gradually add in the flour and whipping cream in   
     alternating amounts until fully incorporated. The   
     finished batter should be smooth, creamy, and have an   
     almost mousse-like consistency.   
        
     Transfer the batter to a 9" X 5" loaf pan lined that's   
     been with parchment and sprayed with cooking spray.   
        
     Place the pan into a COLD oven. Do not preheat! Then set   
     the oven to 325oF/165oC and bake for 60-75 minutes.   
        
     When the pound cake is golden and fully set, remove and   
     let cool for 5-10 minutes in the pan. Then, transfer to   
     a wire rack to finish cooling before slicing and   
     serving, as desired.   
        
     Editor's Tip: To accurately test the doneness of a pound   
     cake, insert an instant-read thermometer into the   
     center. The pound cake is fully baked when it reaches an   
     internal temp of 210oF/99oC.   
        
     Makes: 9 slices   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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