Recipe by Toni Wiggins
"Moist, flavor-changing, light pound cake. Note: You can change the flavor by using 2/3 cup whipping cream and 1/3 cup flavored coffee creamers (in dairy case). Try mixing some in, they are great."
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butter, room temperature
eggs, room temperature
heavy cream, room temperature
confectioners' sugar, for dusting
This is just one variation of a tried and true, classic pound cake with a standard list of ingredients and their measurements - 1 c. butter, 3 c. sugar, 6 eggs, 3 c. flour, a bit of flavoring and either a cup of buttermilk (usually with 1/4 tsp. of baking soda), a package of cream cheese, a cup of sour cream or, in this case, a cup of whipping cream. Some use cake flour, some all purpose flour, but the more you make this pound cake you'll find you won't even need a recipe for it anymore because the "formula" is so simple and straightforward, the ingredients and measurements like science. All variations are dependable and excellent but... this recipe is a little different from others in that it has a lighter, less dense crumb and is soooo tender and soft. I attribute that to the fact that cake flour and whipping cream are used. Exceptional, with expertly written instructions for those not familiar with the techniques necessary to make a perfect, heavenly pound cake. (The eggs are the only leavener in this type of cake for instance, so the creaming of the butter and sugar, then adding the eggs one by one to keep the batter emulsified and aerated is critical!) I used this batter for cupcakes today, adding about 1/4 cup of mullti-colored jimmies (fun!) and frosted them with a simple buttercream frosting.
This cake took 20 min. longer to cook than it stated in the recipe. It tastes ok but is nothing like a pound cake. It is more like a regular "cake". I am sure that I will not be baking another. Lana
I'm really excited about this recipe. I'm able to configure it and do what I want to it. I'm making it for Thanksgiving right now. I added a small packet of strawberry jello and a cup of blended frozen strawberries to turn it into a strawberry poundcake. Lawd ha mercy... talking about good stuff! I'm an eating black man...
We have made this cake for YEARS and it has always been a favorite. You need to add a LOT of vanilla or other flavor. We have found that it takes several tablespoons of vanilla to get any vanilla flavor in the cake. We have also tried chocolate - again not much flavor. The cake is very good, eventhough it has little added flavor.
When I was growing up, my aunt always made a whipping cream pound cake on special occasions. Now I've taken over this tradition and this recipe is just about like hers. It's always a huge hit at our gatherings! Most family members want to take some home if there's any left at the end of the day! I recommend this recipe; it is so easy to make and tastes just right.
EXCELLENT! I make this recipe all the time and it is wonderful! I use all purpose flour and just remove one Tablespoon of flour from each cup. I've also tried using coffee creamer when I dont have heavy cream and it works great! This cake is really good with a butter rum topping!
This is a wonderful pound cake recipe! My standard recipe that I've been using for many years is a bit heavier with an additional 1/2 cup butter, and an 8 oz. package of cream cheese. I didn't think I'd ever find another pound cake recipe that I'd enjoy as much my old standard. This recipe is a very nice surprise! I made this cake exactly as written to take to my granddaughter's third birthday party, and it received rave reviews. One woman said that it tasted like a cross between a homemade angel food cake and a pound cake. She renamed it, "angel pound cake", and took home a very large piece. My sons claim that they prefer my "older" recipe; I've decided that next time, I'm not going to mention that I tried a different recipe. I, on the other hand, LOVE this new recipe. The next time I make this, I'm going to throw in a good amount of Irish Cream, because I think the lightness of this cake is what makes it so adaptable to different flavorings. Great recipe; lighter than the standard, and very, very tasty. Thank you so much for posting it.
An AR search for a pound cake that didn't need sour cream, like my usual recipe (because I was all out) turned this up, and what a fabulous find! It's everything a pound cake should be: dense, moist, buttery rich with a tender crumb. This is it. The recipe is basic, as well as quite forgiving. I only had half the whipping cream called for, so I subbed 1/2 cup of buttermilk for the missing cream, and added a couple of pinches of baking soda, which neutralizes the acid in the buttermilk. I stayed with the 2 tsp of vanilla extract, but also added a dash each of almond, maple, coconut, orange and lemon extracts. The result was a delightfully, subtly complex flavor. It made an outstanding base for pureed strawberries and ice cream, and turned the ordinary into a memorable dessert. Subbing Splenda for half of the sugar (equal measurement) turns out just the same as if you had used all sugar. I sprinkled the pan with sugar after greasing it, and the crust was attractively shiny, giving a little punch of sweetness. Note: Cutting the ingredients in half fits perfectly in a 9"X5" loaf pan. A++
* Percent Daily Values are based on a 2,000 calorie diet.
Whipping Cream Pound Cake
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 197
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