We received many responses to Sandy Anderson's plea for a rich pound cake.
Larry G. Sallor of Baltimore writes that Sandy would be "hard pressed to find a better recipe than than the whipping cream pound cake."
Please note that this cake starts in a cold oven. Also note that the recipe calls for cake flour. Cake flour and regular, all-purpose flour, are not interchangable.
Whipping Cream Pound Cake
3 cups sugar
1/2 pound butter, softened
7 eggs, at room temperature
3 cups cake flour, sifted twice
1 cup whipping cream
2 teaspoons vanilla extract
Butter and flour a ten-inch tube or Bundt pan. Thoroughly cream sugar and butter. Add eggs one at a time, beating well after each addition. Mix in half the flour, then the whipping cream then the other half of the flour. Add the vanilla. Pour batter into prepared pan. Set in cold oven and turn heat to 350 degrees. Bake 60 to 70 minutes or until it tests done. Cool in pan five minutes. Remove from pan and cool thoroughly.
This cake is from Sheila Turman of Baltimore.
North Carolina Lemon Pound Cake
1 stick butter
1 cup shortening
2 cups sugar
3 cups flour
1/2 teaspoon each baking powder and baking soda
1/4 teaspoon salt
1 cup buttermilk
4 large eggs
1 1/2 teaspoons vanilla extract
1 teaspoon lemon extract
1/4 cup lemon juice
3/4 cup superfine sugar
Cream butter and shortening together. Blend in sugar, one cup at a time. Set aside. In a separate bowl, mix remaining dry ingredients in a large bowl with a fork. Blend the dry ingredients into the butter mixture one cup at a time. Mix in buttermilk. Stir for two to three minutes. Fold in eggs one at a time. Fold in extracts. Pour into large, heavy-duty Bundt pan and bake at 350 degrees for 55 minutes or until done. While cake is baking, make glaze by combining lemon juice and sugar. Remove cake from oven. Pour glaze around edges of Bundt pan. Glaze will soak into cake and taste delicious.
* Mildred Wolf of Glen Burnie wants a recipe for cranberry coffee cake.