Southwest Georgia Pound Cake - cooking recipe

Ingredients

1 cup unsalted butter
3 cups sugar or 1 1/2 cups Splenda Sugar Blend for Baking
6 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup heavy cream
2 teaspoons pure vanilla extract (you may use lemon or almond instead)

Preparation

Generously grease and flour a 10-inch bundt pan: DO NOT PREHEAT OVEN.
Using an electric mixer, cream the butter and sugar together until fluffy; add the eggs one at a time, beating well after each addition.
Sift together the flour, baking powder, and salt; alternately add flour mixture and heavy cream to the butter-sugar mixture, beginning and ending with flour; stir in flavoring.
Pour batter into prepared pan; PUT INTO COLD OVEN and set the temperature to 325\u00b0F Bake for 1 hour and 15 minutes WITHOUT OPENING THE DOOR (DON'T PEEK); Bake an additional 15 minutes if necessary.
Remove from the oven and cool in pan for 15 minutes, invert cake onto cake plate.