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Whipping Cream Pound Cake

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."

Rate/Review | Read Reviews (43)

What to Drink?
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	Coffee

Servings (Help)

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Original Recipe Yield 1 - 10 inch tube pan

Ingredients

2 1/2 cups white sugar
1 cup butter
7 eggs
6 tablespoons cornstarch
2 5/8 cups all-purpose flour
1 cup heavy whipping cream
2 tablespoons vanilla extract

Directions

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.