"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Whipped Cream Pound Cake, by , is from Yesterday and Today; Our Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 cup butter, softened 3 cups sugar 6 eggs 3 cups plus 3 Tbsp sifted cake flour 1 cup whipping cream 1 tsp vanilla extract
Do not preheat oven. Grease and flour 10 inch fluted tube pan. In a large bowl, cream butter and sugar until fluffy Add eggs, one at a time beating thoroughly after each addition.
Alternately beat cake flour and whipping cream into creamed mixture until well blended.
Stir in vanilla. Pour into prepared pan. Place pan into cold oven and set temperature to 300 degrees. Bake 1 hour 15 minutes to 1 hour 40 minutes or until a toothpick inserted in center of cake comes out clean. Cool in pan 10 minutes. Invert cake on serving plate; cool completely. Store in airtight container.
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