SUPER MOIST POUND CAKE
Yield: 6, 8, 10 & 12" topsy turvy cake
4 lb 8 oz white granulated sugar
4 lb 8 oz pastry flour
18 each whole large eggs
1 lb 8 oz high-quality, unsalted butter
1 lb 8 oz creme fraiche or sour cream
2 T baking soda
4 T pure vanilla extract
2 T pure almond extract
Sift together all the dry ingredients with the exception of sugar. In an electric mixer fitted with a paddle attachment, cream butter and sugar until light in color and most of the sugar have been dissolved. Add the eggs one at a time and rain-in the pastry flour to the mixture. Add the vanilla and almond extracts.
Place in a greased and paper-lined topsy turvy cake pans and bake in a pre-heated oven set at 310F for about 1 hour to 1 hour and 30 minutes, being careful not to over bake.