3 c. sugar
1 c. butter, softened
7 eggs, room temperature
3 c. cake flour, sifted twice
1 c. whipping cream
2 tsp. vanilla extract

Butter and flour a 10-inch tube pan.

Thoroughly cream together sugar and butter.

Add eggs one 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 batter into prepared pan.

SET IN COLD OVEN AND TURN ON HEAT TO 350 DEGREES.

Bake 1 hour to 70 minutes, until a sharp knife inserted in cake comes out clean. (My oven 1 hour and 35 minutes.)

Cool in pan 5 minutes.

Remove from pan and cool thoroughly.

Wrapped well, this cake keeps several days.