Whipping Cream Pound Cake Popular Recipes

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Whipping Cream Pound Cake

"Moist, flavor-changing, light pound cake. Note: You can change the 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."

Ingredients :

• 1 cup butter, room temperature
• 3 cups white sugar
• 6 eggs, room temperature
• 3 cups cake flour
• 1 cup heavy cream, room temperature
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract (optional)
• 1 tablespoon confectioners' sugar, for dusting (optional)

Instructions :

Prep : 30M	Cook : 14M	Ready in : 3H10M

• 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, scraping down bowl occasionally. The mixture should be noticeably lighter in color. 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.
• Spread batter into prepared pan. Bake in preheated oven until a tester inserted in the center of the cake comes out clean, about 70 minutes. Allow to cool in pan for 15 minutes.
• Turn cake out onto a cotton dish towel and place on cooling rack covered with cotton towel. When cake is cool, top with confectioners' sugar and serve with fruit or by itself.

Notes :

• If you're using a dark lined or coated pan, lower the oven temperature to 300 degrees F (150 degrees C). Bake for the same amount of time. but cook same length.
• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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