Aunt Emmas Pound Cake

This was dense yet still moist…just like a pound cake should be. I topped individual portions w/ strawberries in wine (from this site) & fresh whipped cream.

This is the first pound cake that i have ever made i found it very easy to make which was great it cooked up lovely but when it came to tasting the cake i had quite a lot of mixed reactions,some disliked it others liked it but most of us loved it.

I added 1 tsp of baking soda, and 1 tblsp almond extract. I also added about 1.5 cups frozen raspberrys. It took quite a long time to cook, I think because of the added moisture from the raspberrys, but it tasted great 🙂


5 large eggs room temp
3 c sugar
1/3 lb butter – not margarine – softened to room temp
4 c all purpose flour – sifted 6 times –
1/3 pint heavy whipping cream
3 tsp pure vanilla extract

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in a mixing bowl use and electric or stand mixer and beat together the eggs and the sugar for 1 minute add in the butter and beat together for an additional 5 minutes alternately add the sifted flour and whipping cream to the bowl mixing well after each addition once all is incorporated add the vanilla and beat for 1 minute pour the batter into a prepared – greased and floured – tube pan and place in a cold oven bake at 320 degrees for 1 1-2 hours Remove and allow to cool in the pan for 6 minutes before turning out