- 3 C sifted cake flour (sift before measuring)
- ¾ tsp salt
- 2 sticks butter, softened
- 3 C sugar
- 7 large eggs, left at room temp for 30 minutes
- 2 tsp vanilla
- 1 C heavy cream
Generously butter 12 inch bundt pan and flour.
Sift together sifted flour and salt. Sift again.
Beat together butter and sugar until pale and fluffy, about six minutes. Add eggs one at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add half the flour mixture, then all of cream, then remaining flour, mixing well after each addition. Scrape down sides of bowl and beat on medium high for 5 minutes. Batter will become creamier and satiny.
Spoon batter into pan and rap pan against counter once or twice to eliminate air bubbles. I cook in a preheated oven for 50 minutes, but the recipe says:
Put a rack in the middle of the oven, place pan in oven, and turn on oven to 350. Bake until top is golden and toothpick comes out clean, 1 hour to 1 ¼ hours.
Cool cake in pan on rack for 30 minutes. Run a thin knife around sides of pan and center tube and invert to rack to cool completely.
Gourmet