Whipping Cream Pound Cake

1. 1

   Preheat oven to 325 degrees F (165 degrees C).

2. 2

   Grease and flour a 10-inch tube pan.

3. 3

   In a large bowl, cream butter for 2 minutes.

4. 4

   Add sugar and continue beating for 5 minutes, scraping down bowl occasionally.

5. 5

   The mixture should be noticeably lighter in color.

6. 6

   Add eggs one at a time, beating well with each addition.

7. 7

   Add flour alternately with whipping cream, beginning and ending with flour.

8. 8

   Stir in vanilla and almond extract.

9. 9

   Spread batter into prepared pan.

10. 10

    Bake in preheated oven until a tester inserted in the center of the cake comes out clean, about 70 minutes.

11. 11

    Allow to cool in pan for 15 minutes.

12. 12

    Turn cake out onto a cotton dish towel and place on cooling rack covered with cotton towel.

13. 13

    When cake is cool, top with confectioners' sugar and serve with fruit or by itself.

* Per serving · 4 servings · Values may vary.

No additional tips available.