Rae Simpson's World Famous Pound Cake

DIRECTIONS

• 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.