Recipe by Deirdre Dee
"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."
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2 1/2 cups
2 5/8 cups
heavy whipping cream
Made this cake the other day. My family just loved this cake. Dense,firm, and the crumb was very fine. Easy and tasty what a great combination. I wasn't sure about the amount of vanilla but I am sure glad I used the full amount a really nice vanilla flavor. I made the recipe Strawberry fluff (All Recipes) to go with it I didn't frost the cake but I added a spoon to each slice how pretty and delicious.
This cake was alright. It was easy to make. My only complaint was that it tasted a bit like eggs. I won't make this one again I don't think. I think it might be quite good with a good buttercream or something of the like.
I made this pound cake yesterday and was very pleased with the results. I followed the recipe exactly, making no substitutions or changes. If you like an old fashioned, dense, moist, and flavorful pound cake, then this is the cake for you. Like other reviewers I was nervous about the amount of vanilla called for, but I am so glad that I used the full amount. It gives great flavor without being over powering. This pound cake is clearly deserving of more than 5 stars. Thank you for a truly WONDERFUL recipe - one that I will look forward to making again and again.
I made this easy on myself - measured out 2-1/2 c. of flour, and 1/4 c. plus 2 T. cornstarch. For some reason I have a tendency to make a lot of pound cakes and I've tried a good many of them. This recipe, while very good, is not my favorite. It's a beautiful cake in terms of texture, density and crumb. It's also very rich and moist, which was to be expected with the whipping cream and so many eggs. But it's almost TOO rich and eggy for a pound cake - 4-6 eggs, I've found, is perfect. I like that yellow "egginess" in a yellow layer cake, but didn't like it here. Also, it was a little too heavy on the vanilla for my tastes. Beware, this cake IS yellow, so keep that in mind if you're a doing a wedding cake or other cake where you want it to be more white.
EXCELLENT cake. Perfect texture, dense, moist, held up well for a sculpted wedding cake. I creamed the butter and sugar mixture for a good 6-7 minutes in my stand mixer, then beat the butter/sugar/egg mixture for another 4-5 minutes before adding the remaining ingredients. I also added a scant teaspoon of almond extract. Since this cake is so deliciously rich, I'm not sure I'd want to serve it with a typical amount of buttercream frosting. I covered the cake with a very thin layer of buttercream and fondant; any more than that would've been too much, to me.
I was looking for a sculpted-cake recipe and this one is terrific! Very dense crumb that holds up well to sculpting... and a wonderful flavor. (I didn't change the recipe one bit, aside from baking it in 4 small oval layers for about 35 minutes.) Came out very moist and yummy!
Great cake, and easy to make. I baked in a bundt pan, and it was almost too much batter, but it worked. Glazed with Satiny Chocolate Glaze, from this site. I added a teaspoon of almond extract along with the vanilla, but next time I'd add less almond. I made this for my hubby's birthday, and it was perfect!!
This was a great pound cake. My family loved it, devoured it immediately and asked when I was going to make another one. Thanks for the great recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Whipping Cream Pound Cake
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 175
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