Title: Whipped Cream Pound Cake
Categories: Cake
Yield: 1 Servings
| 3 | c | Cake flour, sifted twice |
| 3 | c | Sugar |
| 6 | | Eggs, room temperature |
| 2 | | Sticks of butter |
| 1/2 | pt | Whipping cream, do not whip |
| 2 | ts | Vanilla |
Cream butter and sugar thoroughly (until almost white). Add eggs, one at a
time, beating thoroughly after each. Alternately add flour and whipping
cream. Add vanilla. Flour and grease tube or bundt pan. Use solid
shortening and cake flour. Bake at 325 degrees for 1 hour and 25 to 30
minutes. Start baking in a cold oven. Randy Rigg