Recipe courtesy of Robbin Gourley
Sugar Crust Poundcake with Sherry Sauce
- Yield: 12 to 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 565
- Total Fat
- 24
- Saturated Fat
- 14
- Carbohydrates
- 81
- Dietary Fiber
- 0
- Sugar
- 57
- Protein
- 6
- Cholesterol
- 171
- Sodium
- 59
Ingredients
3 sticks butter, softened
3 cups sugar
8 eggs
3 cups cake flour
Sherry Sauce:
2 eggs
1 cup sugar
2 tablespoons butter
1/2 cup dry sherry
Pinch of salt
Directions
- Preheat oven to 300 degrees F.
- In a medium bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add the flour in small amounts at a time, beating well after each addition. Bake in a well-greased 10- to 12-inch tube or bundt pan for 1 hour and 15 minutes. Do not open oven door until cake has been baking for an hour. Cool and turn out onto the serving plate. Serve sliced with Sherry Sauce spooned over (see recipe below).
Sherry Sauce:
- Beat eggs and sugar together in the top of a double boiler. Cook over boiling water until thick; stir in butter, sherry, and salt. Serve warm.
- Makes 3/4 cup