3 c. plain flour, sifted 4 times
3 c. sugar, sifted 3 times
6 eggs
1 c. butter or shortening
1/2 pt. whipping cream (do not whip)
1 tsp. vanilla

Do not preheat the oven.

Cream sugar and butter or shortening until fluffy. Add eggs, one at a time, beat well. Add vanilla. Add flour alternately with cream, beginning with flour.

Pour into tube pan. Place in cold oven. Turn on heat at 300 degrees. Bake 1 hour and 15 minutes. Start counting time after the oven first heats up to 300 to 325 degrees. The extra fifteen minutes are very important. When cake is done. Let it sit in oven with door open 10 to 15 minutes.

Remove from oven and let sit on a rack in the pan for 15 to 20 minutes before taking it out of the pan. The secret in baking this cake is to be sure the whipping cream does not heat up too quickly or cool too fast.

Serve plain with fruit or ice cream. Or with a frosting of whipped cream and fresh or frozen coconut.