Whipping Cream Pound Cake
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"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.
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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)
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DIRECTIONS:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
- 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.
- Add flour alternately with whipping cream beginning and ending with flour. Stir in vanilla and almond extract.
- Spoon into prepared 10 inch tube pan. Bake at 325 degrees F (165 degrees C) for 1 hour and 10 minutes.
- 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.
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