Whipping Cream Cake
photo by kirahieisslavegirl
- Ingredients:
- 7
- Yields:
-
1 cake
ingredients
- 1 cup butter
- 3 cups sugar
- 6 eggs
- 3 cups cake flour, sifted
- 1 cup heavy whipping cream
- 1 teaspoon vanilla
- 1 teaspoon lemon extract (or almond or rum--whatever you feel like)
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
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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! =)
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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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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
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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.