Whipping Cream Pound Cake

  • Yield: 16 servings


1 1/2cups butter, melted
3cups (heaping) sugar
6-- eggs
3 1/2cups sifted all-purpose flour
2cups heavy cream
1teaspoon vanilla extract
-- Confectioners' sugar


  1. Combine the butter and sugar in a bowl and beat well. Add the eggs one at a time, beating until smooth after each addition. Do not overbeat.
  2. Add the flour alternately with the cream, beating well after each addition. Stir in the vanilla. Spoon into a greased and floured bundt pan or two 5×9-inch loaf pans.
  3. Bake at 300 degres for 1 1/2 hours or until the cake tests done. Cool in the pan for a few minutes. Invert onto a wire rack to cool completely.
  4. Place on a cake plate. Sift confectioners' sugar over the cooled cake.

NOTE: Do not use unsalted butter in this recipe.

Recipe reprinted with persmission from the Junior League of Mobile, Bay Tables (Junior League of Mobile, 1999)