Whipping Cream Cake

"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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photo by kirahieisslavegirl photo by kirahieisslavegirl
photo by kirahieisslavegirl
Ingredients:
7
Yields:
1 cake
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ingredients

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directions

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

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Reviews

  1. 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! =)
     
  2. 4 stars only because Recipe #91644 is a better pound cake
     
  3. Really great! Cake came out really moist.
     
  4. 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.
     
  5. Perfect. This is a very fine crumb, sturdy pound cake with a crust that is not too soft or too crisp. It's important to beat the butter and sugar until light and fluffy; this takes some time. I can understand another reviewer not wanting use a hand-held mixer. It took 1 hour and 12 minutes to bake. We had this with strawberries and whipped cream and it was wonderful.
     
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Tweaks

  1. 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.
     

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