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.
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1 cup (2 sticks) unsalted butter, softened
3 cups sugar 6 eggs 3 cups flour 1 cup heavy cream 2 tsp vanilla |
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). |