Crunchy Top Pound Cake

This isn't the pound cake I grew up eating, but it's a fantastic recipe nonetheless. My Mom's recipe is a bit more complex and I've written about it before, for those who are interested. I've used this recipe for strawberry shortcake many times and everyone loves it but it's also great plain with a cup of coffee. Please note that you start with a cold oven and turn the oven on once the cake is inside, that's what makes the signature crunchy crust.

• 6 eggs
• 2 sticks of butter
• 3 cups sugar
• 3 cups All-Purpose Flour
• 1 cup whipping cream
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1 teaspoon almond flavoring

1. Grease and flour tube (or bundt) pan and set out eggs and butter to allow them to come to room temperature.
2. Add the vanilla and almond flavorings to the whipping cream.
3. In a large bowl, cream the butter and sugar until smooth. Add the eggs, one at a time, beating for one minute after each addition. Sift the flour, salt and baking powder together and add it to the creamed mixture alternately with the whipping cream. Mix until fully incorporated.
4. Pour into prepared pan and place in a cold oven. Turn the oven to 300 and bake for 80-90 minutes, until a toothpick inserted in the center comes out clean. Cool completely before removing from pan.

Note: My oven sometimes requires and extra 20 to 30 minutes for the cake to cook completely so make sure you check with a toothpick.