Whipped cream pound cake

Whipped Cream Pound Cake
3 cups sugar
2 teaspoons vanilla
1 cup whipping cream
2 sticks butter, softened
3 cups cake flour, sifted twice
7 eggs, at room temperature
Butter and flour a 10 inch tube pan. Cream together sugar and butter. Add eggs, 1 at a time, beating well after each addition. Mix in half of the flour, then whipping cream, then other half of flour. Add vanilla; pour into prepared pan. Set in cold oven; turn to 350 degrees. Bake for 60 to 70 minutes, or until sharp knife inserted near center comes out clean. Cool in pan for 5 minutes. Remove from pan. Cool thoroughly. Wrapped, this cake keeps well for several days.
Note:
If using all-purpose flour, instead of cake flour, remember to use 2 tablespoons less flour per cup.
Makes 1 (10 inch) cake.

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Author: Carol Anne

I am a woman in my mid 30's. I'm blind and I have dissociative identity disorder, I also have complex PTSD. I blog about my life with these disorders. I live in Ireland.

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