Whipping Cream Pound Cake
OK, yes, I admit, I have a FOURTH pound cake recipe. The base recipes are all slightly different, though I suspect in all honesty I could fuse them all. This one benefits from the addition of some cream - and it's also the least fussy of them all - no separating eggs or need for cake flour.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups sugar
- 6 eggs
- 3 cups flour
- 1 cup heavy cream
- 2 tsp vanilla
Directions
- In the bowl of a stand mixer, beat together the softened butter and sugar on medium high until white and fluffy, at LEAST five minutes.
- Reduce speed to slow and add the eggs one at a time, incorporating each egg fully before adding the next.
- Add the flour and cream in alternating portions. Add in vanilla.
- Dollop into a greased 10 cup Bundt pan.
- Place in the oven and THEN turn the oven to 325°. Bake for 1 hour and 15 minutes. Let the cake cool in the pan for 5 minutes, then invert onto a cooling rack. Let cool (about 2 hours) and then serve (barely warm or at room temperature).
Notes
- Halve this and use a 6 cup Bundt pan.
Source: reddit.com