Pound Cake

This is what I like to call a TDF recipe, a To Die For recipe. I got this recipe from the Deen and as most of you know, she does not disappoint. Paula Deen comes through yet again with another jem. This one is great for those cold winter nights when you just want to eat something that will stick to your ribs, hips and butt.

Pound Cake

1 cup unsalted butter (soft)
3 cups sugar
6 large eggs
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup heavy cream
2 teaspoons almond extract

Generously (and I mean GENEROUSLY) grease and flour a bundt pan. Do not preheat the oven. Cream the butter and sugar until fluffy. Add the eggs one at a time, beat well after each. Sift together flour, baking powder and salt. Alternately add flour mixture and heavy cream to butter/sugar mixture. Beginning and ending with flour. Stir in flavoring. Pour batter into pan. Put in cold oven and set temperature to 325. Bake 1 hour 15 minutes without opening the oven door. Remove and cool in pan for 15 minutes.
Tip: Do not wait more than 15 minutes after removing from oven, I did and half of the top stayed in the pan.

I usually cut up some strawberries that I mix with some sugar and lemon juice to add on top to the cake along with some fresh whipping cream.

I wish I had a picture for you but I ate it all. I dont usually like pound cake but this one is really good.