Whipping Cream Pound Cake Recipes

Steps:

• In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in the extracts. Add flour alternately with cream, beating just until combined., Pour into two greased and floured 9x5-in. loaf pans. Bake at 325° for 80-85 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Serve with fruit if desired.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
• In a large bowl, cream butter for 2 minutes. Add sugar and continue beating for 5 minutes, scraping down bowl occasionally. The mixture should be noticeably lighter in color. Add eggs one at a time, beating well with each addition.
• Add flour alternately with whipping cream, beginning and ending with flour. Stir in vanilla and almond extract.
• Spread batter into prepared pan. Bake in preheated oven until a tester inserted in the center of the cake comes out clean, about 70 minutes. Allow to cool in pan for 15 minutes.
• Turn cake out onto a cotton dish towel and place on cooling rack covered with cotton towel. When cake is cool, top with confectioners' sugar and serve with fruit or by itself.

Steps:

• In a bowl, beat eggs at high speed for 5 minutes or until pale yellow. Gradually beat in sugar and vanilla, mixing until sugar is dissolved. Combine the flour, baking powder and salt; add to batter alternately with cream. Pour into a greased 10-in. tube pan. , Bake at 350° for 60-70 minutes or until cake tests done. Cool for 15 minutes before removing from pan to a wire rack to cool completely.

Steps:

• Preheat oven to 350 degrees F(175 degrees C). Grease and flour a 10 inch tube pan. Set aside.
• Cream together the sugar and butter until light. Continue beating and add 7 eggs, one at a time; beating well after each egg
• In a separate bowl, mix together flour and cornstarch. Beat half of the flour mixture into the egg and sugar mixture.
• Beat in 1/2 cup whipping cream, and then beat in the remainder of the flour mixture. Finish by beating in 1/2 cup more of whipping cream and vanilla.
• Pour into prepared pan and bake for about 60 to 75 minutes. Cool on rack for 10 minutes before turning it out onto a serving plate.

Steps:

• Heat oven to 350 degrees.
• Grease and flour a 9 or 10-inch tube pan.
• In a bowl, beat butter, Crisco, sugar and eggs for 4 minutes (must beat for 4 minutes, not any less), with an electric mixer.
• Sift the flour with baking powder.
• Add in the whipping cream, sifted flour/baking powder mix, lemon and vanilla extracts; beat for 2 more minutes on medium speed.
• Spoon batter into prepared pan.
• Bake for 1 hour and 20 minutes, or until cake tests done (the top should just spring back when you press it lightly with your finger).
• Remove from oven, let cake cool in pan for 15 minutes, then remove.

Steps:

• Preheat oven to 350 degrees.
• Grease a bundt pan, set aside.
• Beat butter at medium speed with an electric mixer until creamy.
• Gradually add sugar, beating well.
• Add eggs, one at a time, beating well after each addition.
• Combine cream, cream or tartar and vanilla.
• Add to butter mixture alternating with flour, beating at low speed until blended.
• Pour batter into bundt pan and bake for l hour or until toothpick inserted in the center comes out clean.
• Cool in pan on a wire rack for 10-15 minutes.
• Remove from pan and transfer to a serving platter.
• Pour glaze over warm cake.
• To glaze: combine powdered sugar, water, vanilla and almond brickle chips in a bowl, stir until well blended.

Steps:

• Butter and flour a 10 inch tube or bundt pan.
• Thoroughly cream together sugar and butter.
• Add eggs 1 at a time, beating well after each addition.
• Mix in half the flour, then the whipping cream, then the other half of the flour.
• Add Vanilla.
• Pour into prepared pan.
• Set in COLD oven and turn heat to 350ºF.
• Bake 1 hour to 70 minutes, until a sharp knife inserted in cake turns out clean.
• Cool in pan 5 minutes.
• Remove from pan and cool thoroughly.
• Wrapped well, this cake will keep for several days.
• Note: while the original recipe did not suggest this, when I'm in the mood for something different I will add a teaspoon or two of orange or lemon extract for a lemon or orange pound cake.