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Cream Pound Cake Wannie's whip cream Recipe

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This recipe for Cream Pound Cake Wannie's whip cream, by , is from The English Family Recipe Treasury, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, November 5, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 large eggs
3 c sugar (Dixie Crystal)
2 sticks butter
1/2 pt whipping cream
2 3/4 c sifted plain flour (White Lily all Purpose)
2 tsp vanilla flavoring

Directions:
Directions:
Cream butter and sugar in mixer until fluffy. Add eggs one at a time beating well. Add flour & whipping cream alternately starting & ending with flour. Add vanilla flavoring & stir in. Grease and flour tube cake pan. Bake 1 1/2 hours at 325 degrees then test with a cake tester. Cool 10 minutes on a cooling rack before dumping from cake pan.

Personal Notes:
Personal Notes:
Cream butter & Sugar in stand mixer for 10 minutes. Add eggs and beat just til incorporated. Beat flour and Cream just enough to incorporate. Over beating at these stages will incorporate too much air.
Wannie Rushton English had several pound cake recipes & this was the family favorite.

 

 

 

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