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| WHIPPED CREAM POUND CAKE | |
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1/2 pt. whipping cream 2 stick butter 3 c. sugar 6 eggs 3 c. plain flour 2 tsp. vanilla Whip cream and set aside. Cream butter and sugar. Add eggs and flour alternately. Add vanilla. Fold in whipped cream. Bake in tube pan sprayed with Baker's Joy. Bake at 325 degrees for 60 to 70 minutes until toothpick comes out clean. My mother-in-law always leaves several of these in our freezer for us. | |
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recipe reviews #189481
Donna Sanchez (Mexico) says:
You cannot imagine how happy I am that I finally found this recipe! I had it and have made countless pound cakes using this recipe but I had misplaced it when I moved out of the U.S. I was positive that I always whipped the cream first. All other recipes say to combine it later in the process. This is an amazing recipe and it is a great day since I have the recipe again and I will surely be saving it in a secure place.
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