Southwest Georgia Pound Cake

What more can I say, this recipe comes courtesy Paula Deen. For a real treat, serve yourself a slice while it's still warm. If you use Splenda instead of sugar use the Splenda sugar blend for baking, It comes in a small yellow and orange bag.

• Ready In: 1 hr 45 mins
• Serves: 16-20

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)

Directions

1. Generously grease and flour a 10-inch bundt pan: DO NOT PREHEAT OVEN.
2. Using an electric mixer, cream the butter and sugar together until fluffy; add the eggs one at a time, beating well after each addition.
3. 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.
4. Pour batter into prepared pan; PUT INTO COLD OVEN and set the temperature to 325°F Bake for 1 hour and 15 minutes WITHOUT OPENING THE DOOR (DON'T PEEK); Bake an additional 15 minutes if necessary.
5. Remove from the oven and cool in pan for 15 minutes, invert cake onto cake plate.