Prep 20 mins
Cook 1 hr 30 mins
This is a recipe that I adopted in a whirlwind Zaar adoption in September 2006. It looks like according to some of the comments that it is a Mean Chef Original. I haven't myself made it and when I do I'll add my two cents into the description.You can make two smaller ones too
- 1 cup heavy whipping cream
- 1⁄2 teaspoon salt
- 3 cups sifted cake flour
- 1 cup unsalted butter, at room temperature
- 1 tablespoon pure vanilla extract
- 3 cups granulated sugar
- 6 large eggs, at room temperature
- Set an oven rack in the middle position and reposition the remaining rack below it.
- Preheat the oven to 325 degrees.
- Generously butter a 9-inch removable-bottom tube pan.
- Heat cream and salt on low heat only enough to dissolve salt. Flour needs to be sifted BEFORE measuring.
- Whip the butter on high speed until creamy; add the vanilla and whip until well-blended.
- Gradually add the sugar, then whip the butter and sugar on high speed for several minutes, or until the mixture is airy and turns whitish.
- Reduce the speed to slow and add the eggs, one at a time, mixing thoroughly between additions.
- Stop the mixer and scrape down the sides after every other egg.
- Now stop mixing.
- Remove the mixing bowl from the stand (if you are using one) and sift about one-quarter of the flour into the mixture through a strainer or sifter.
- Replace the bowl and thoroughly mix the flour into the batter on low speed.
- Drizzle in about one third of cream, mixing until thoroughly incorporated.
- Continue to alternate, sifting in flour and drizzling in cream, ending with the flour.
- When the last of the flour has been added, scrape down the mixture and beat for a few more seconds just to make sure that everything is well-incorporated.
- Remove the bowl from the stand and scrape the batter into the prepared tube pan.
- Run a knife through the batter to break up any air pockets, and then smooth the top of the batter.
- Bake the cake on the middle rack for 1 1/2 hours, turning it from front to back after about one hour for even browning.
- The cake should be well-browned, with a golden, crackling top, when fully baked.
- Stick a toothpick in the cake, if desired, to test it; the toothpick should come out clean if the cake is fully baked.
- Let the cake cool on a rack for 20 minutes, then remove the cake from the pan, running a knife around the edges if it sticks, and let it cool upside down on a cooling rack.
- Refrigerate overnight before serving.
My grandmother is Rae Simpson and this is her famous recipe. She adopted this recipe from her mother, an old family recipe from the farm in South Carolina. She always tells us these ingredients can all be found fresh on her family's farm. She is amazed to sit here at the Thanksgiving table and read her recipe online through my iPad. We will post more family farm recipes!
This has excellent flavor! However, my dh though it was a little too dense. Maybe it was the fact that I used A/P flour rather than cake flour, as that was all I had. I also used stick margarine, rather than butter - again, all I had. I was also using my silicone rose-shaped baking pan for the first time - it was a little lopsided, but all in all, very pretty and tasty! Thanks for the tasty recipe!
Delicious, moist, fine textured cake! Cake rose right to the top of my bundt pan and formed a beautiful golden crust, which was level with the cake pan. I followed recipe except I substituted 2 tsp lemon extract and 1/2 tsp mace for the vanilla extract. It was perfectly baked after the 1-1/2 hours specified. After cake cooled, I glazed it with lemon/powdered sugar glaze. Good instructions. Thanks, Mean.