Whipping Cream Pound Cake

  • Yield 16 servings

This rich cake cries out for a scoop of strawberry ice cream on the side.

Ingredients

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

Instructions

  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)

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