WHIPPING CREAM POUND CAKE|
2 sticks (1/2 lb.) butter
3 c. plain flour
3 c. sugar
2 tsp. vanilla
1 c. (1/2 pt. carton) whipping
Cream butter and sugar until light and fluffy. Add eggs
one at a time beating well after each egg. Add flour and cream
alternately. Add vanilla. Bake in a tube pan which has been
greased and floured at 325 degrees for one hour and 15 minutes.
Suggestions: leave butter out overnight to soften. Take eggs
out of refrigerator when you begin cake so they will be room
temperature. Add flour and cream. I start my pound cake in a
cold oven. I turn my cake out on aluminum foil and wrap while
hot, this makes a much more moist cake that will keep for 2
weeks in cool place (not refrigerator). This cake freezes
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