Pound Cake - cooking recipe

Ingredients

8 eggs
1 lb. butter
2 2/3 c. sugar
3 1/2 c. White Lily flour
1 Tbsp. vanilla
8 Tbsp. canned cream

Preparation

Separate eggs; beat egg whites to a stiff stand.
Add 6 tablespoons of sugar from the 2 2/3 cups that was measured.
Beat fast.
Remove from mixer.
Put in refrigerator until you get the cake mixed up.
Cream the remaining sugar and butter.
Add egg yolks.
Add part of the flour, beating all the time.
Add 4 tablespoons of cream.
Add the remaining flour, beating all the time.
Add vanilla and then the other 4 tablespoons of cream. Beat good; fold in egg whites.
Pour in well greased and floured tube pan.
Cook 2 hours at 300\u00b0.