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    You are in: Home / Recipes / Whipping Cream Cake Recipe
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    Whipping Cream Cake

    1/1 Photo of Whipping Cream Cake

    Total Time:

    Prep Time:

    Cook Time:

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    Arna Clark's Note:

    My favorite cake recipe is Whipping Cream Cake. It's a variation on the pound cake I fell in love with in the corner delis in New York sold by the slice wrapped in celophane. It's fancy enough for company with raspberry sauce and extra whipped cream, or great just plain in my lunchbox the next day.

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    Ingredients:

    Yield:

    cake

    Units: US | Metric

    Directions:

    1. 1
      Cream butter and sugar in mixer bowl until light and fluffy.
    2. 2
      Add the eggs, flour, and whipping cream-mix well.
    3. 3
      Stir in flavorings.
    4. 4
      Spoon into a greased and floured bundt pan.
    5. 5
      Bake at 325 degrees for about an hour or until cake tests done. Cool in the pan for several minutes.
    6. 6
      Invert onto a wire rack to cool completely.
    7. 7
      Garnish with powdered sugar, berry sauce, ice cream, or whatever strikes your fancy.
    8. 8
      It is also excellent "unadorned."

    Ratings & Reviews:

    • on March 29, 2005

      55

      Cake tasted really good. Colleagues enjoyed it, but I should've served it raspberry sauce, whipping cream or even ice cream. It was time consuming with my hand-held mixer. After 45 minutes, I still wasn't getting the light and fluffy texture, so I added another half a stick of butter. Baking time for me was 2 hours, had a nice crunchy crust on the outside, very moist on the inside. Perfect with coffee!! This would be great for a crowd if it was made in a rectangular cake pan. But I'm not making this again until I get one of those KitchenAid Cake mixers! =)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 30, 2012

      55

      Really great! Cake came out really moist.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 21, 2010

      45

      I halved the recipe, used 1 1/4 cup sugar instead of 1 1/2, and added 1/8 tsp salt. The cake rise beautifully in the oven but took a very long time to get brown. My cake was probably done way before the 1-hour mark but since I wanted to get that nice golden brown crust I let it baked for 1 hour anyway. That was a mistake because inner part of the cake turned out a little too dry. The taste was nice but rather cloyingly sweet.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (17)

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    Nutritional Facts for Whipping Cream Cake

    Serving Size: 1 (1784 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 6709.5
     
    Calories from Fat 2738
    40%
    Total Fat 304.2 g
    468%
    Saturated Fat 181.3 g
    906%
    Cholesterol 1930.1 mg
    643%
    Sodium 2151.9 mg
    89%
    Total Carbohydrate 930.1 g
    310%
    Dietary Fiber 6.9 g
    27%
    Sugars 602.1 g
    2408%
    Protein 78.2 g
    156%

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