Seewee Restaurant: Ms. Mary's Creamy Pound Cake
- 3 sticks of salty butter
- 3 cups sugar
- 6 eggs
- 3 cups sifted cake flour
- ½ pint heavy whipping cream
- ½ teaspoon vanilla extract
- 2 cups sifted confectioners’ sugar
- ½ stick butter (melted)
- 2 tablespoons heavy cream
- extract flavoring if desired
Preheat oven to 325° Fahrenheit. Butter and lightly flour 10-inch tube pan. Sift cake flour, then lightly spoon 3 cups cake flour into measuring cup.
Combine sugar and butter until creamy in large bowl. Add eggs one at a time, beating well after each addition. Add in flour and whipping cream alternately. Stir in vanilla. Pour into prepared tube pan.
Bake for approximately 1 hour, 15 minutes to 1 hour, 30 minutes — or until long tester is inserted to reach middle of cake and it comes out completely clean. Cool completely.
Combine confectioners’ sugar and butter in mediumsize bowl. Stir in 2 tablespoons of heavy cream. If desired, add ¼ teaspoon of almond extract or ½ teaspoon of vanilla for flavor. Beat until smooth and creamy; add more cream 1 tablespoon at a time, if necessary.