whipping cream pound cake

Ingredients

• Servings: 1
• 1 cup butter, room temperature
• 3 cups white sugar
• 6 eggs, room temperature
• 3 cups cake flour
• 1 cup heavy cream, room temperature
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract (optional)
• 1 tablespoon confectioners' sugar, for dusting (optional)

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 10 mins

Ready Time: 3 hrs 10 mins


• preheat oven to 325 degrees f (165 degrees c). grease and flour a 10-inch tube pan.
• in a large bowl, cream butter for 2 minutes. add sugar and continue beating for 5 minutes, scraping down bowl occasionally. the mixture should be noticeably lighter in color. add eggs one at a time, beating well with each addition.
• add flour alternately with whipping cream, beginning and ending with flour. stir in vanilla and almond extract.
• spread batter into prepared pan. bake in preheated oven until a tester inserted in the center of the cake comes out clean, about 70 minutes. allow to cool in pan for 15 minutes.
• turn cake out a cotton dish towel and place on cooling rack covered with cotton towel. when cake is cool, top with confectioners' sugar and serve with fruit or by itself.