The best delicious Whipping Cream Pound Cake – Sl 11/90 recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Whipping Cream Pound Cake – Sl 11/90 recipe today!
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1 c Butter/ margarine; softened 1 c Whipping cream
3 c Sugar 1 ts Vanilla extract
6 ea Eggs 1/2 ts Orange extract
3 c Cake flour; sifted
Cream butter; gradually add sugar, beating well at medium speed of
an electric mixer. Add eggs; one at a time, beating after each
addition.
Add flour to creamed mixture, alternately with whipping cream,
beginning and ending with flour. Mix just until blended after each
addition. Stir in flavorings.
Pour batter into 2 greased and floured 9″ x 5″ x 3″ loafpans. Bake
at 325F for 1 hour or until a wooden pick inserted in center comes
out clean. Cool cakes in pans 10 to 15 minutes; remove from pans, and
cool on a wire rack. Yield: 2 loaves.
Note: cake may be baked in a greased and floured 10″ tube pan. Bake
at 325F for 1 hour and 30 minutes or until a wooden pick inserted in
center comes out clean. Cool as directed above.
Pauletta McKenzie of Tennessee, in November, 1990 “Southern Living”.
Typos by Jeff Pruett.
Yields
2 loaves
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