Whipping Cream Pound Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
CAKE3 sticks salted butter (softened)3 cups granulated sugar6 eggs3 cups sifted Swans Down Cake Flour1/2 pint heavy whipping cream1/2 tsp vanilla extractGLAZE2 cups sifted confectioners sugar1/2 stick butter (melted)2 tbsp heavy whipping cream.5 tsp vanilla extract
Preheat oven to 325. Butter and lightly flour 10 inch tube pan. Sift Swans Down Cake Flour then lightly spoon 3 cups cake flour into measuring cup.
Combine sugar and butter until creamy in large bowl. Add eggs one at a time, beating well after each addition. Add in flour and whipping cream, alternately. Stir in vanilla. Pour into prepared tube pan.
Bake for approximately 1 hr 15 minutes to 1 hr 30 minutes or until long tester inserted to reach in middle of cake comes out completely clean. Cool completely.
GLAZE
Combine confectioners sugar and butter in medium size bowl. Stir in 2 tbsp heavy cream. Add 1/2 tsp vanilla extract. Beat until smooth and creamy; add more cream 1 tbsp at a time if necessary. Drizzle over cooled cake.
Serving Size: 18 servings
Number of Servings: 18
Recipe submitted by SparkPeople user LAC936.
Combine sugar and butter until creamy in large bowl. Add eggs one at a time, beating well after each addition. Add in flour and whipping cream, alternately. Stir in vanilla. Pour into prepared tube pan.
Bake for approximately 1 hr 15 minutes to 1 hr 30 minutes or until long tester inserted to reach in middle of cake comes out completely clean. Cool completely.
GLAZE
Combine confectioners sugar and butter in medium size bowl. Stir in 2 tbsp heavy cream. Add 1/2 tsp vanilla extract. Beat until smooth and creamy; add more cream 1 tbsp at a time if necessary. Drizzle over cooled cake.
Serving Size: 18 servings
Number of Servings: 18
Recipe submitted by SparkPeople user LAC936.
Nutritional Info Amount Per Serving
- Calories: 511.9
- Total Fat: 27.7 g
- Cholesterol: 154.1 mg
- Sodium: 140.5 mg
- Total Carbs: 49.8 g
- Dietary Fiber: 0.7 g
- Protein: 4.1 g
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