Whipping cream pound cake - sl 11/90
2 loaves
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Butter/ margarine; softened |
| 3 | cups | Sugar |
| 6 | eaches | Eggs |
| 3 | cups | Cake flour; sifted |
| 1 | cup | Whipping cream |
| 1 | teaspoon | Vanilla extract |
| ½ | teaspoon | Orange extract |
Directions
Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs; one at a time, beating after each addition.
Add flour to creamed mixture, alternately with whipping cream, beginning and ending with flour. Mix just until blended after each addition. Stir in flavorings.
Pour batter into 2 greased and floured 9" x 5" x 3" loafpans. Bake at 325F for 1 hour or until a wooden pick inserted in center comes out clean. Cool cakes in pans 10 to 15 minutes; remove from pans, and cool on a wire rack. Yield: 2 loaves.
Note: cake may be baked in a greased and floured 10" tube pan. Bake at 325F for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean. Cool as directed above.
Pauletta McKenzie of Tennessee, in November, 1990"Southern Living".
Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 11-30-95
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