3 c. sugar
1/2 lb. butter, softened
7 eggs, at 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 of the flour, then whipping cream, then rest of flour. Add vanilla. Pour batter into prepared pan.

Set in cold oven, turn heat to 350 degrees, bake 60-70 minutes until a sharp knife inserted comes out clean. Remove from pan, cool. Wrapped well, this cake keeps several days.