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Name: Forget About the Pounds Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 7 lg Eggs, room temp; 1 tb Vanilla; 3 c Sugar; 1/4 ts Salt; 3 c Cake flour; 1/4 c Sugar; 1 1/2 tb Triple sec or other liquer; 1 c Frozen unsweetened; 2 Sticks unsalted butter, room; 1 c Whipping cream

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INGREDIENTS

7 lg Eggs, room temp
1 tb Vanilla
3 c Sugar
1/4 ts Salt
3 c Cake flour
1/4 c Sugar
RASPBERRY SAUCE
1 1/2 tb Triple sec or other liquer
1 c Frozen unsweetened
2 Sticks unsalted butter, room
1 c Whipping cream

Servings

INSTRUCTIONS

Position rack in the center of the oven and preheat to 350. Generously butter 12 cup angel food cake pan. Dust pan with flour, tap out excess. Sift flour & salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar, beating until mixture is well blended, about 5 minutes. Add eggs one at a time, beating until just combined after each addition. Using a rubber spatula, fold in flour mixture alternatively with cream, beginning and ending with flour. Mix in vanilla. Transfer batter to prepared pan. Bake cake until tester inserted near center comes out clean, covering top loosely with foil if its browning too quickly, about 1 hr 20 min. Cut around pan to loosen cake. Turn out cake onto plate. Turn cake right side up onto rack & cool completely. Serve with raspberry sauce...... This cake freezes well, too. Raspberry sauce: Combine all in food processor & puree. Force through a small sieve to remove seeds. Adjust sweetness with additional sugar, if required. Posted to FOODWINE Digest 9 November 96 Date: Sun, 10 Nov 1996 08:37:31 -0400 From: Nancy Murdock

NOTES

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Forget About the Pounds Cake

7 lg Eggs, room temp
1 tb Vanilla
3 c Sugar
1/4 ts Salt
3 c Cake flour
1/4 c Sugar
 RASPBERRY SAUCE
1 1/2 tb Triple sec or other liquer
1 c Frozen unsweetened
2 Sticks unsalted butter, room
1 c Whipping cream

Position rack in the center of the oven and preheat to 350.  Generously  butter 12 cup angel food cake pan.  Dust pan with flour, tap out excess.    Sift flour & salt into medium bowl.  Using electric mixer, beat butter in  large bowl until fluffy.  Gradually add sugar, beating until mixture is  well blended, about 5 minutes.  Add eggs one at a time, beating until just  combined after each addition.  Using a rubber spatula, fold in flour  mixture alternatively with cream, beginning and ending with flour.  Mix in  vanilla.    Transfer batter to prepared pan.  Bake cake until tester inserted near  center comes out clean, covering top loosely with foil if its browning too  quickly, about 1 hr 20 min.    Cut around pan to loosen cake.  Turn out cake onto plate.  Turn cake right  side up onto rack & cool completely.    Serve with raspberry sauce......    This cake freezes well, too.    Raspberry sauce: Combine all in food processor & puree. Force through a  small sieve to remove seeds. Adjust sweetness with additional sugar, if  required.    Posted to FOODWINE Digest  9 November 96    Date:    Sun, 10 Nov 1996 08:37:31 -0400    From:    Nancy Murdock <murdock@SHORE.NET>

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Nutrition

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Serving Size: 1 Serving (3463g)
Recipe Makes: 1 Servings

Calories: 13001
Calories from Fat: 312 (2%)

Amt Per Serving		% DV

	Total Fat 34.6g	46 %
	Saturated Fat 15.7g	78 %
	Monounsaturated Fat 7.5g
	Polyunsanturated Fat 6.3g
Cholesterol 82.2mg		25 %
Sodium 53.4mg		2 %
Potassium 1632mg		43 %
Total Carbohydrate 3076.3g		905 %
	Dietary Fiber 24.9g	99 %
	Sugars, other 3051.5g
Protein 119.4g		171 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 13001

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