Moist Whipping Cream Pound Cake
Southern whipped cream cheese pound cake with a moist crumb and old-fashioned flavor
Divas Can Cook
1 1/2 cups unsalted butter, softened
heavy whipping cream
In a large bowl cream the butter with the sugar until well combined (about 5 minutes)
Add the eggs one at a time and mix completely after each egg.
Alternate adding the flour and heavy whipping cream, mixing thoroughly after each addition.
Stir in the extracts.
Grease and flour a 9.5 bundt pan.
Spoon the batter into the pan and jiggly the pan to even out the batter when done.
Place into a cold oven on the middle rack and turn the oven to 325.
Bake for 1 hour and 20-30 minutes or until a toothpick inserted into center comes out clean.
Let cake cool in the pan for a fe minutes before removing to finish cooling on a cooling rack.
Serve and enjoy!
Be sure to MIX WELL!! The eggs are the leavening in this cake and all the mixing creates the air that is needed.