Whipping Cream Pound Cake
- 1 ½ cups (3 sticks) – salted butter, softened
- 3 cups – white granulated sugar
- 6 large – eggs (room temp.)
- 3 cups – sifted Swans Down Cake Flour
- ½ tsp – vanilla extract
- ½ pint – Heavy Whipping Cream
GLAZE (If desired)
- 2 cups – sifted powdered sugar
- ¼ cup (½ stick) – butter, melted
- 2 – 4 Tbsp – heavy cream
- Extract/flavoring, if desired
PREHEAT oven to 325°F.
BUTTER and lightly flour a 10-inch tube pan or bundt pan (if using a bundt pan, make sure butter and flour completely coat indentations from designs so cake won’t stick in them). Sift Swans Down Cake Flour once then measure; set aside.
IN large mixing bowl, cream butter then gradually add sugar beating on medium speed until creamy. Add eggs, one at a time, beating just until blended after each addition. Add Swans Down Cake Flour and heavy whipping cream alternately beating on low speed until just blended as over beating will yield a dry and heavy cake. Add vanilla; for richer flavor, add additional 1 ½ tsp. vanilla extract. Pour into prepared pan.
BAKE approx. 1 hour and 15-30 minutes or until a long tester inserted in center of cake comes out completely clean. Cool in pan on wire rack 15-20 minutes. Remove from pan, and cool completely on wire rack.
COMBINE powdered sugar and butter in medium size bowl. Stir in 2 Tbsp. of heavy cream. If desired, add ¼ tsp. of almond extract or ½ tsp. of vanilla extract. Beat until smooth and creamy, adding more cream 1 Tbsp. at a time if necessary. Drizzle over cooled cake.