Whipping Cream Pound Cake

Whipping Cream Pound Cake
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additional images

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 1 cup butter, room temperature
  • 3 cups sugar
  • 6 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract (optional)
  • 1 cup whipping cream
  • 3 cups flour

Directions

  1. In a large mixing bowl, cream together butter and sugar on MEDIUM speed.
  2. Add eggs, one at a time, and beat thoroughly after each addition.
  3. Add vanilla and almond extract and continue mixing.
  4. Reduce speed to LOW and alternately add cream and flour.
  5. Pour batter into a greased and floured 10-inch tube pan. Bake for about 1 hour and 20 minutes at 325°F, or until tests done.

Serves: 16-20

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