Whipping Cream Pound Cake
Description
This recipe uses cake flour and margarine to deliver a moist, rich, and fine-textured pound cake.
Ingredients
•
1 cup butter, room temperature
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3 cups white sugar
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6 eggs, room temperature
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3 cups cake flour
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1 cup heavy cream, room temperature
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2 teaspoons vanilla extract
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1 teaspoon almond extract
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1 tablespoon confectioners' sugar, for dusting
Directions
1
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
2
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.
3
Add flour alternately with whipping cream, beginning and ending with flour. Stir in vanilla and almond extract.
4
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.
5
Turn cake out onto a cotton dish towel and place on cooling rack covered with cotton towel. When cake is cool, top with confectioners' sugar and serve with fruit or by itself.