Sugar Crust Poundcake with Sherry Sauce
- 3 sticks butter, softened
- 3 cups sugar
- 8 eggs
- 3 cups cake flour
- 2 eggs
- 1 cup sugar
- 2 tablespoons butter
- 1/2 cup dry sherry
- Pinch of salt
- Preheat oven to 300 degrees F.
- In a medium bowl, cream butter and sugar.
- Add eggs, one at a time, beating well after each addition.
- Add the flour in small amounts at a time, beating well after each addition.
- Bake in a well-greased 10- to 12-inch tube or bundt pan for 1 hour and 15 minutes.
- Do not open oven door until cake has been baking for an hour.
- Cool and turn out onto the serving plate.
- Serve sliced with Sherry Sauce spooned over (see recipe below).
- Beat eggs and sugar together in the top of a double boiler.
- Cook over boiling water until thick; stir in butter, sherry, and salt.
- Serve warm.
- Makes 3/4 cup
butter, sugar, eggs, cake flour, eggs, sugar, butter, sherry, salt
Taken from www.foodnetwork.com/recipes/sugar-crust-poundcake-with-sherry-sauce-recipe.html (may not work)