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“Not being totally familiar with this dessert, I serve it straight from the oven (pound cake warm, custard at room temperature). I saw it demonstrated on the Food Network last winter and thought I would give it a go myself! I'm sure it would be equally good if custard was chilled and cake at room temperature.”
2hrs 15mins

Ingredients Nutrition


  1. For Custard: Heat milk until it is nearly boiling (a double boiler is safest).
  2. Mix sugar, flour, and beaten eggs togeter.
  3. Remove milk from heat and stir 1 ladle full into the sugar mixture to temper the eggs.
  4. Add the tempered egg mixture into the hot milk.
  5. Return to low heat and stir until mixture begins to thicken.
  6. When cool, add vanilla.
  7. Strain through a wire strainer to remove any lumps.
  8. Whip whipping chream and add sugar to taste, set aside.
  9. Grate fresh nutmeg and set aside (used when serving).
  10. For pound cake: Cream sugar and butter.
  11. Add egg yolks one at a time.
  12. Mix the flour and baking soda together.
  13. Alternating, add half of the sour cream, then half of the flour, then remaining sour cream, then remaining flour (stirring well with each addition).
  14. Beat egg whites until stiff and fold into mixture.
  15. Pour into greased and floured tube cake pan.
  16. Bake at 300°F for 1 1/2 to 1 3/4 hours.
  17. To serve: When cake is done, invert immediately into a glass serving bowl.
  18. Drizzle with Sherry.
  19. Pour custard over and then whipped cream.
  20. Top with freshly grated nutmeg.
  21. 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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