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WHIPPING CREAM POUND CAKE 2 sticks (1/2 lb.) butter 3 c. plain flour 3 c. sugar 6 eggs 2 tsp. vanilla 1 c. (1/2 pt. carton) whipping cream Cream butter and sugar until light and fluffy. Add eggs one at a time beating well after each egg. Add flour and cream alternately. Add vanilla. Bake in a tube pan which has been greased and floured at 325 degrees for one hour and 15 minutes. Suggestions: leave butter out overnight to soften. Take eggs out of refrigerator when you begin cake so they will be room temperature. Add flour and cream. I start my pound cake in a cold oven. I turn my cake out on aluminum foil and wrap while hot, this makes a much more moist cake that will keep for 2 weeks in cool place (not refrigerator). This cake freezes well. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |