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