3 cups sugar

1/2 lb butter, softened

7 eggs, room temperature

3 cups cake flour, sifted twice

1 cup whipping cream (heavy cream)

2 teaspoons vanilla extract

1 Butter and flour a 10 inch tube or bundt pan.
2 Thoroughly cream together sugar and butter.
3 Add eggs 1 at a time, beating well after each addition.
4 Mix in half the flour, then the whipping cream, then the other half of the flour.
5 Add Vanilla.
6 Pour into prepared pan.
7 Set in COLD oven and turn heat to 350ºF.
8 Bake 1 hour to 70 minutes, until a sharp knife inserted in cake turns out clean.
9 Cool in pan 5 minutes.
10 Remove from pan and cool thoroughly.
11 Wrapped well, this cake will keep for several days.
12 Note: while the original recipe did not suggest this, when I’m in the mood for something different I will add a teaspoon or two of orange or lemon extract for a lemon or orange pound cake.
Courtesy of

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