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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Whipping Cream Pound Cake Recipe

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This recipe for Whipping Cream Pound Cake, by , is from Summer's Family Recipes , 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!

Contributor:  
Contributor:  
Summer Cunningham

Category:
Category:

Ingredients:  
Ingredients:  
3 sticks of salted butter, softened
3 cups of Sugar
6 Eggs
3 cups of sifted Swans Down cake flour
1/2 pint of heavy whipping cream
1/2 tsp of Vanilla extract

Glaze:
2 cups of sifted Confectioners Sugar
1/2 stick of Butter, melted
2 Tbsps of heavy cream
Extract/flavoring, If desired

Directions:
Directions:
Preheat oven to 325 Butter and lightly flour 10 inch tube pan. Sift your flour, then lightly spoon 3 cups cake flour into measuring cup.

Combine sugar and butter until creamy in a large mixing bowl. Add eggs one at a time, beating well after each addition. Add in flour and whipping cream alternately. Stir in vanilla. Pour into prepared tube pan.

Bake for approximately 1 hour 15 minutes- 1 hour 30 minutes or until long tester in inserted to reach middle of cake and it comes out completely clean. Cool completely.

Alternative method: For richer vanilla flavor add an additional 1 1/2 tsp. Vanilla

Glaze:
Combine Confectioners sugar and butter in medium size bowl.stir in 2 Tbsp of heavy cream. If desired, add 1/4tsp of almond extract or 1/2 tsp of vanilla for flavor. Beat until smooth and creamy; add more creamy; add more cream 1 Tbsp at a time, if necessary.
Drizzle overcooled cake

Number Of Servings:
Number Of Servings:
10-12

 

 

 

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