Aunt Sue s pound cake

Aunt Sue is famous for her pound cake, but not just because of how delicious it is. Everyone gets a smile on their face when Aunt Sue shows up toting her cake holder, but that smile turns to giggles as she sets the pound cake out before the meal. You see, Aunt Sue has a particular tradition that has been passed down from her mama—she lets you eat the crust off the top of the pound cake before she serves it. Buttery and dense, this is a classic that is pure decadence served next to a gravy boat filled with Mama’s Custard Sauce
over it. Do not preheat your oven for this recipe. Place the pound cake in the oven, and then turn it on.

6 eggs

1 cup (2 sticks) butter 3 cups sugar

3 cups all-purpose flour

1 cup whipping cream

1 teaspoon vanilla extract

• Grease and flour a tube pan and set out the eggs and butter to come to room temperature.
• In a large bowl, cream the butter and sugar until smooth. Add the eggs, one at time, beating for 1 minute after each addition. Sift the flour and add it to the creamed mixture alternately with the whipping cream. Mix until fully incorporated. Stir in the vanilla.
• Pour into the tube pan and place in a cold oven. Turn the oven to 300 F and bake for 80 to 90 minutes, until a toothpick inserted in the center comes out clean. Cool completely before removing from the pan.

12 servings