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WHIPPING CREAM POUND CAKE

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Ingredients:

3 cups sugar 1/2 lb butter, softened 7 eggs, room temperature 3 cups cake flour, sifted twice 1 cup whipping cream (heavy cream) 2 teaspoons vanilla extract

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Directions:

1 Butter and flour a 10 inch tube or bundt pan. 2 Thoroughly cream together sugar and butter. 3 Add eggs 1 at a time, beating well after each addition. 4 Mix in half the flour, then the whipping cream, then the other half of the flour. 5 Add Vanilla. 6 Pour into prepared pan. 7 Set in COLD oven and turn heat to 350ºF. 8 Bake 1 hour to 70 minutes, until a sharp knife inserted in cake turns out clean. 9 Cool in pan 5 minutes. 10 Remove from pan and cool thoroughly. 11 Wrapped well, this cake will keep for several days. 12 Note: while the original recipe did not suggest this, when I’m in the mood for something different I will add a teaspoon or two of orange or lemon extract for a lemon or orange pound cake.

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