WHIPPED CREAM POUND CAKE
This cake never lasts long at family gatherings. Slices taste terrific whether seved alone or when topped with fresh fruit. -Shirley Tincher, Zanesville, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 2 cakes (12 servings each).
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in the extracts. Add flour alternately with cream, beating just until combined., Pour into two greased and floured 9x5-in. loaf pans. Bake at 325° for 80-85 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Serve with fruit if desired.
Nutrition Facts : Calories 275 calories, Fat 13g fat (7g saturated fat), Cholesterol 87mg cholesterol, Sodium 97mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 0 fiber), Protein 3g protein.
BLUE RIBBON WHIPPING CREAM POUND CAKE
I got this recipe from another 'blue ribbon junkie' friend of mine years ago. It is very firm and very fine textured. It is the only cake I use when doing cake sculpting, and works very well in the 2 piece cake molds. The lowest ribbon it has ever worn, when entered into baking competitions is a Blue Ribbon, and it has gotten as high as Best of Show at a State Fair.
Provided by Deirdre Dee
Categories Desserts Cakes Pound Cake Recipes
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F(175 degrees C). Grease and flour a 10 inch tube pan. Set aside.
- Cream together the sugar and butter until light. Continue beating and add 7 eggs, one at a time; beating well after each egg
- In a separate bowl, mix together flour and cornstarch. Beat half of the flour mixture into the egg and sugar mixture.
- Beat in 1/2 cup whipping cream, and then beat in the remainder of the flour mixture. Finish by beating in 1/2 cup more of whipping cream and vanilla.
- Pour into prepared pan and bake for about 60 to 75 minutes. Cool on rack for 10 minutes before turning it out onto a serving plate.
Nutrition Facts : Calories 396 calories, Carbohydrate 50.4 g, Cholesterol 132.3 mg, Fat 19.4 g, Fiber 0.6 g, Protein 5.3 g, SaturatedFat 11.4 g, Sodium 118.8 mg, Sugar 31.7 g
ELVIS PRESLEY'S FAVORITE WHIPPING CREAM POUND CAKE
This recipe appeared in Our local newspaper about 20 years ago. The recipe comes from an old lady who was a dear friend of Elvis. She made this cake for him every Christmas and on special occasions. She made the paper promise to keep her name anonymous for fear that people would deluge her Tupelo Mississippi home with requests by fans to make her cakes for them.
Provided by Steve P.
Categories Dessert
Time 1h25m
Yield 1 Ten inch tube or Bundt cake, 8-12 serving(s)
Number Of Ingredients 6
Steps:
- Butter and flour a 10 inch tube or bundt pan.
- Thoroughly cream together sugar and butter.
- Add eggs 1 at a time, beating well after each addition.
- Mix in half the flour, then the whipping cream, then the other half of the flour.
- Add Vanilla.
- Pour into prepared pan.
- Set in COLD oven and turn heat to 350ºF.
- Bake 1 hour to 70 minutes, until a sharp knife inserted in cake turns out clean.
- Cool in pan 5 minutes.
- Remove from pan and cool thoroughly.
- Wrapped well, this cake will keep for several days.
- 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.
Nutrition Facts : Calories 847.9, Fat 38.6, SaturatedFat 22.9, Cholesterol 264.5, Sodium 277.9, Carbohydrate 116.4, Fiber 0.9, Sugar 75.3, Protein 10.6
WHIPPING CREAM POUND CAKE
This is one of the moistest cakes you have ever tried. We like it as it is not too sweet and is perfect after dinner with a cup of coffee
Provided by Just Cher
Categories Dessert
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Grease a bundt pan, set aside.
- Beat butter at medium speed with an electric mixer until creamy.
- Gradually add sugar, beating well.
- Add eggs, one at a time, beating well after each addition.
- Combine cream, cream or tartar and vanilla.
- Add to butter mixture alternating with flour, beating at low speed until blended.
- Pour batter into bundt pan and bake for l hour or until toothpick inserted in the center comes out clean.
- Cool in pan on a wire rack for 10-15 minutes.
- Remove from pan and transfer to a serving platter.
- Pour glaze over warm cake.
- To glaze: combine powdered sugar, water, vanilla and almond brickle chips in a bowl, stir until well blended.
Nutrition Facts : Calories 743.2, Fat 30.6, SaturatedFat 18.1, Cholesterol 208.3, Sodium 183, Carbohydrate 111.1, Fiber 0.7, Sugar 78.1, Protein 7.8
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