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

Butter and flour a 10 inch tube pan. Thoroughly cream together butter and sugar. 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 the vanilla. Pour into prepared pan. Set in cold oven and turn the temperature to 350 degrees. Bake 1 hour to 70 minutes until a sharp knife inserted in cake comes out clean. Cool in pan 5 minutes. Remove from pan and cool thoroughly. Wrapped well, this cake keeps several days.