Cook1 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
- 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.