Pound Cake

Technically this is a 3/4 of a pound cake...

First it's worth noting that this is taken pretty much directly from the back of a box of Swan's Down Cake Flour.  It's great cake flour and you should try it if you haven't experimented with different types of cake flour in the past.

Technique notes:
*) Room temperature eggs, butter, and cream make this much easier to get right.
*) Sift flour before measuring it.
*) Put the Tube pan on another pan when you bake.

Cake:

3 Sticks Salted Butter
3 Cups Sugar
6 Eggs
3 Cups Sifted Swan's Down Cake Flour
1 Cup Heavy Whipping Cream
1 tbs Vanilla Extract (they recommend 1/2 tsp, "MORE POWER!")

1) Preheat oven to 325F

2) Butter and lightly flour a 10" tube pan.

3) Cream together sugar and butter

 
4) Beat in Eggs one at a time.
5) Alternately beat in add cream and flour.

6) Stir in Vanilla
7) Pour into Tube Pan

8) Bake for 75 minutes-90 minutes.  Use a cake tester or knife to check.
9) Allow to cool completely.
10) Remove from Tube pan.

Glaze:

2 Cups Sifted Confectioner's sugar
1/2 Stick (1/4 cup) melted butter
2 tbsps heavy cream
Extract/flavoring (going with Macadamia nut liquor today)

1) Combine sugar and butter.
2) Add heavy cream and beat until smooth.
3) Add extract/flavoring.
4) You may add either additional cream or liquor until desired consistency is achieved.

5) Drizzle over cake.

Will add a picture of the actual cake tomorrow.  Planning to transport it in the tube pan.