Pound Cake

• 1 lb. butter (a sweet butter is best)
• 2 2/3 c. sugar (this is slightly more than a lb., makes better)
• 3 1/2 c. sifted flour (this is a little less than a lb.)
• 8 medium-sized eggs
• 8 Tbsp. coffee cream
• 1 tsp. vanilla

1. Separate eggs.
2. Whip the egg whites and add 6 level tablespoonfuls of sugar while beating.
3. Place this mixture in the refrigerator until the rest of the cake is mixed.
4. Cream the butter, gradually, and the rest of the sugar and whip until light. Add egg yolks about 2 at a time, beaten well after each addition. Add flour and cream alternately.
5. Whip until the mixture is as light as possible, and it takes a few minutes on the electric mixer or longer by hand.
6. (I use the electric mixer on low speed for 10 minutes.)
7. Then with mixer on low speed, whip in egg whites only long enough to mix well.
8. Pour batter into greased tube pan 10 inches in diameter and 4 inches deep.
9. Bake as you would an angel food.
10. Bake for 1 hour and 25 minutes at 300u0b0.
11. This cake is supposed to fall which makes it better.

butter, sugar, flour, eggs, coffee cream, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=286395 (may not work)