Grandma’s Crunchy Top Pound Cake
7 eggs
1 cup butter (2 sticks)
3 cups sugar
3 cups all purpose flour
1 cup of whipping cream (also known as Heavy Cream)
1 teaspoon of vanilla
Let’s get into it
Grease and flour the tube as well as the pan
Let the cold ingredients set out for a while to allow them to come to room temperature
In a large bowl, mix the butter and sugar until smooth Add the eggs, one at a time, beating for
one 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 prepared pan and place in a cold oven
Turn the oven to 300 and bake for 80-90 minutes, test with toothpick in the center Make sure that it comes out clean
To avoid the cake breaking let cool very well before removing from the pan
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