I wonder just how many different pound cakes I have made in my years. It is interesting that you can use the same basic items and change a few ingredients to alter the texture and taste.

Momma was the best cake baker but in those days it was the funeral pound cake and the chocolate pound cake that were her preferences. The partakers liked any of her choices. All church functions and reunions required a pound cake, a homemade pound cake. I never saw a bought pound cake until I was grown. A phenomenon but not like Momma’s! Good try.

This pound cake is make with real whipping cream that is found in the dairy section. Please don’t use any prepared Cool Whipped toppings. That will not work.

Any pound cake needs to have the butter and sugar creamed with a mixer for about 4-5 minutes. It will turn white and fluffy. Another tip is to always scrape down the bowl. Mixers just don’t seem to scrape the bottom. And you want to have all ingredients mixed. Please have the eggs and butter at room temperature.

Check out my funeral pound cake at: https://kathywicker.com/ms-eva-maes-funeral-cake/

There is a real story behind that one.

Yield: 1 pound cake

WHIPPING CREAM POUND CAKE

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Luscious, moist and sweet pound cake that is light and airy.

Prep Time 10 minutes

Cook Time 55 minutes

Total Time 1 hour 5 minutes

Ingredients

• 1 cup butter
• 3 cups sugar
• 5 eggs
• 2 tsp. vanilla
• 3 cups cake flour
• 1 cup whipping cream

Instructions

1. Preheat oven to 325 degrees.
2. Prepare bundt pan by using Crisco very generously. Then flour the pan.
3. Beat the butter until creamy.
4. Stream in all of the sugar while mixer is on slower speed. When all of the sugar is added, give a good stir and beat at least 4 minutes until white and fluffy.
5. Add eggs one at a time until all are mixed in. Give another good stir ensuring you are scraping the bottom.
6. Add vanilla.
7. Begin adding the flour and whipping cream alternately starting and ending with flour.
8. Give another stir and beat for about 30 seconds.
9. Pour in to bundt pan.
10. Bake about 55 minutes checking with a skwer to see if inside is done.
11. Cool about 5 minutes.
12. Turn onto serving plate.

Notes

Use whipping cream in the dairy section , not Cool whip.

Butter and eggs should be put out about an hour prior to using.

Can use powdered sugar on top and serve with fruit.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 552Total Fat: 25gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 141mgSodium: 158mgCarbohydrates: 78gFiber: 1gSugar: 51gProtein: 6g

Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.

“What would life be if we had no courage to attempt anything?”

-Vincent Van Gogh