Whipped cream pound cake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Cake flour, sifted twice |
| 3 | cups | Sugar |
| 6 | Eggs, room temperature | |
| 2 | Sticks of butter | |
| ½ | pint | Whipping cream, do not whip |
| 2 | teaspoons | Vanilla |
Directions
Cream butter and sugar thoroughly (until almost white). Add eggs, one at a time, beating thoroughly after each. Alternately add flour and whipping cream. Add vanilla. Flour and grease tube or bundt pan. Use solid shortening and cake flour. Bake at 325 degrees for 1 hour and 25 to 30 minutes. Start baking in a cold oven. Randy Rigg