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Frankie's Whipping Cream Pound Cake Recipe

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This recipe for Frankie's Whipping Cream Pound Cake is from Harry's Favorite Recipes Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups sugar
3 sticks butter, softened
6 eggs, room temperature
3 cups sifted Swans Down Cake Flour
(add 1 cup extra flour so that batter in fluted bundt pan form crunchy "bear claws when batter fill the top of the flutes.)
1/2 pint heavy whipping cream
2 TBLS vanilla
Directions:
Directions:
1. DO NOT preheat oven.
2. In a large bowl, combine sugar and butter until creamy.
3. Add eggs one at a time.
4. When well mixed, add flour and whipping cream alternately.
5. Add vanilla.
6. Pour into well greased large tube pan or large fluted bundt pan.
7. Bake at 325 degrees F for 1 1/2 hours.
8. Cool completely.

GLAZE

2 cups sifted powdered sugar
1/4 cup butter, melted
2-4 TBLS heavy whipping cream
Extract flavoring (orange, almond, vanilla, coconut, rum)

Combine powdered sugar and butter in medium size bowl. Stir in 2 TBLS of heavy whipping cream. Add 1/4 tsp of almond extract or 1/2 tsp of vanilla for flavor. Beat until smooth and creamy. Add more cream, 1 TBLS at a time if necessary. Drizzle of cooled cake.

 

 

 

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