Pound Cake 1

1/2 pound butter

3 cups sugar

3 cups Swan Down cake flour

6 whole eggs

1/2 pint whipping cream

1/8 teaspoon vanilla extract

1/8 teaspoon almond extract

1/4 teaspoon cream of tartar

Preheat oven to 350F. Cream butter, then add sugar. Continue to cream; then add eggs, one at a time and cream. Between each egg reduce speed; then start adding flour, a tablespoon at a time and whipped cream between flour additions. When all is mixed well, increase speed. Then add vanilla, almond, and cream of tartar. Bake in either 2 loaf pans or 1 angel food cake pan. When tester comes out clean, remove from oven. Let cake cool before removing from pan.

Serves 15.

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Cajun Country -- New Iberia, Louisiana