Whipping Cream Pound Cake
This recipe yields a moist, rich, and fine-textured pound cake using cake flour and margarine.
Preheat oven to 325 degrees F (165 degrees C).
Grease and flour a 10-inch tube pan.
In a large bowl cream butter for 2 minutes.
Add sugar and continue beating for 5 minutes scraping down bowl occasionally.
The mixture should be noticeably lighter in color.
Add eggs one at a time beating well with each addition.
Add flour alternately with whipping cream beginning and ending with flour.
Stir in vanilla and almond extract.
Spread batter into prepared pan.
Bake in preheated oven until a tester inserted in the center of the cake comes out clean about 70 minutes.
Allow to cool in pan for 15 minutes.
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