Whipping Cream Pound Cake

 

 

Seems I've been holding out on my readers... The VERY BEST pound cake ever conceived has never appeared on this blog. I've been making it forever--a recipe discovered (somewhere) by my good friend BB. I get very self-conscious when asked for the recipe, because this, my readers, is a heart attack on a plate.

 

Whipping Cream Pound Cake

12 oz. Butter, the real stuff

6 Eggs

3 cups Sugar

1 tsp. Vanilla

3 cups Cake flour

Tiny pinch of salt (unless using salted butter)

1 cup Whipping cream, not beaten

 

1. Preheat oven to 350*F. Grease tube or Bundt pan with butter; dust with sugar.

2. With mixer, beat together butter and sugar until very smooth.

3. Add vanilla and eggs; beat until smooth.

4. Gradually (1/2 cup at a time) add flour, alternately with whipping cream. Beat until smooth and light--scraping sides.

5. Place on shelf just lower than middle of oven.

6. Bake for 1 hour, or until you smell the lusciousness, and a bamboo tester comes out clean. Do not over-bake.

 

We're having strawberry shortcake tonight, using locally-grown berries. And, I'm (finally) making the first jam of the summer.

 

The rhubarb goes into the freezer for a future (soon) strawberry-rhubarb pie.

 

I know this is the proper presentation for a Bundt-style cake...

 

But, I can never resist presenting this side, in all its rustic beauty.