Tipsy Squire

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 15mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For Custard: Heat milk until it is nearly boiling (a double boiler is safest).
  • Mix sugar, flour, and beaten eggs togeter.
  • Remove milk from heat and stir 1 ladle full into the sugar mixture to temper the eggs.
  • Add the tempered egg mixture into the hot milk.
  • Return to low heat and stir until mixture begins to thicken.
  • When cool, add vanilla.
  • Strain through a wire strainer to remove any lumps.
  • Whip whipping chream and add sugar to taste, set aside.
  • Grate fresh nutmeg and set aside (used when serving).
  • For pound cake: Cream sugar and butter.
  • Add egg yolks one at a time.
  • Mix the flour and baking soda together.
  • Alternating, add half of the sour cream, then half of the flour, then remaining sour cream, then remaining flour (stirring well with each addition).
  • Beat egg whites until stiff and fold into mixture.
  • Pour into greased and floured tube cake pan.
  • Bake at 300°F for 1 1/2 to 1 3/4 hours.
  • To serve: When cake is done, invert immediately into a glass serving bowl.
  • Drizzle with Sherry.
  • Pour custard over and then whipped cream.
  • Top with freshly grated nutmeg.
  • I prefer cutting hot pound cake with serrated knife and assembling individual servings so the kiddos (and others) can have theirs without the sherry.
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