Ingredients for Rae Simpson's World Famous Pound Cake
- Heavy Whipping Cream
- 1/4 teaspoon salt
- Cake Flour
- Unsalted Butter
- Pure Vanilla Extract
- Granulated Sugar
- 6 large eggs
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How to Make Rae Simpson's World Famous Pound Cake
- Position oven racks: Place one rack in the middle position and another rack below it.
- Preheat oven to 325°F (160°C).
- Prepare the pan: Generously butter a 9-inch removable-bottom tube pan.
- Heat cream and salt: In a small saucepan, gently heat the heavy cream and salt over low heat until the salt dissolves. Remove from heat and set aside.
- Sift flour: Sift the all-purpose flour before measuring.
- Cream butter: In a large mixing bowl, cream the softened butter on high speed until light and fluffy.
- Add vanilla: Beat in the vanilla extract until well combined.
- Add sugar: Gradually add the granulated sugar, beating on high speed for several minutes until the mixture is light, airy, and pale in color.
- Add eggs: Reduce mixer speed to low. Add the eggs one at a time, mixing thoroughly after each addition. Scrape down the sides of the bowl after every other egg.
- Alternate flour and cream: Remove the bowl from the mixer. Sift about one-quarter of the flour into the batter. Return the bowl to the mixer and mix on low speed until just combined. Drizzle in about one-third of the warm cream mixture, mixing until incorporated. Continue alternating flour and cream, ending with the flour.
- Final mixing: Scrape down the sides of the bowl and mix on low speed for a few seconds to ensure everything is well combined.
- Pour batter into prepared pan: Gently scrape the batter into the prepared tube pan.
- Remove air pockets: Run a knife through the batter to remove any air pockets and smooth the top.
- Bake: Bake on the middle rack for 1 hour and 10 minutes. Rotate the cake 180 degrees after 1 hour for even browning.
- Check for doneness: The cake is done when it's well-browned and a wooden skewer inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 20 minutes. Then, run a knife around the edges to loosen it, and carefully invert the cake onto a cooling rack to cool completely.
- Refrigerate: Refrigerate overnight before serving for optimal flavor and texture.
Nutrition Information (Approximate per serving)
Sodium
71 g
Sugar
2412g
Fat
906g
Carbs
310g
