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Whipping Cream Pound Cake Recipe


"Moist, flavor-changing, light pound cake. Note: You can change flavor by using 2/3 cup whipping cream and 1/3 cup flavored coffee creamers (in dairy case). Try mixing some in, they are great."
Original recipe yield: 1 - 10 inch tube pan.
Servings:
14

Whipping Cream Pound Cake INGREDIENTS:

  • 1 cup butter
  • 3 cups white sugar
  • 6 eggs
  • 3 cups cake flour
  • 1 cup heavy whipping cream
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract (optional)

Whipping Cream Pound Cake DIRECTIONS:

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
  2. In a large bowl, cream butter for 2 minutes. Add sugar and continue beating for 5 minutes. Add eggs one at a time, beating well with each addition.
  3. Add flour alternately with whipping cream beginning and ending with flour. Stir in vanilla and almond extract.
  4. Spoon into prepared 10 inch tube pan. Bake at 325 degrees F (165 degrees C) for 1 hour and 10 minutes.
  5. Turn out on cotton dish towel and place on cooling rack covered with cotton towel. When cool sprinkle with powdered sugar and serve with fruit or plain.