Whipping Cream Pound Cake

Whipping Cream Pound Cake

48

"I got this recipe from another 'blue ribbon junkie' friend of mine years ago. It is very firm and very fine textured. It is the only cake I use when doing cake sculpting, and works very well in the 2 piece cake molds. The lowest ribbon it has ever worn, when entered into baking competitions is a Blue Ribbon, and it has gotten as high as Best of Show at a State Fair."

Ingredients

{{adjustedServings}} servings 396 cals
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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 396 kcal
  • 20%
  • Fat:
  • 19.4 g
  • 30%
  • Carbs:
  • 50.4g
  • 16%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 132 mg
  • 44%
  • Sodium:
  • 119 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F(175 degrees C). Grease and flour a 10 inch tube pan. Set aside.
  2. Cream together the sugar and butter until light. Continue beating and add 7 eggs, one at a time; beating well after each egg
  3. In a separate bowl, mix together flour and cornstarch. Beat half of the flour mixture into the egg and sugar mixture.
  4. Beat in 1/2 cup whipping cream, and then beat in the remainder of the flour mixture. Finish by beating in 1/2 cup more of whipping cream and vanilla.
  5. Pour into prepared pan and bake for about 60 to 75 minutes. Cool on rack for 10 minutes before turning it out onto a serving plate.
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Reviews

48
  1. 55 Ratings

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Made this cake the other day. My family just loved this cake. Dense,firm, and the crumb was very fine. Easy and tasty what a great combination. I wasn't sure about the amount of vanilla but I am...

I made this pound cake yesterday and was very pleased with the results. I followed the recipe exactly, making no substitutions or changes. If you like an old fashioned, dense, moist, and flavor...

I made this easy on myself - measured out 2-1/2 c. of flour, and 1/4 c. plus 2 T. cornstarch. For some reason I have a tendency to make a lot of pound cakes and I've tried a good many of them. ...