Blue Ribbon Whipping Cream Pound Cake Recipes

BLUE RIBBON POUND CAKE

Steps:

• Sift together the flour, baking powder, salt and nutmeg and set aside.
• Cream butter until very light and fluffy, then add sugar gradually, creaming all the while. Add the eggs, one at a time, beating after each addition just enough to mix.
• Combine the milk and the flavoring (lemon, vanilla or lemon and vanilla). Add the sifted dry ingredients to the creamed mixture alternately with the milk, beginning and ending with the dry ingredients.
• Pour into a well-buttered-and-floured 10-inch tube pan, filling to within about 2 inches of the top. Bake in a 300 degree oven for about 1 hour and 20 minutes, or until cake just begins to pull from the sides of the pan and a finger pressed gently on the top of the cake leaves a print that vanishes slowly.
• Cool cake upright in the pan on a wire rack for 10 minutes, then turn out on the rack and cool to room temperature before cutting. Serve as is or garnish, if you like with a dusting of confectioners' sugar and a few red, ripe strawberries

OLD FASHIONED BLUE RIBBON POUND CAKE

Steps:

• Allow butter and eggs to come to room temperature.
• Grease and flour a tube (I recommend this one.)or bundt pan. The cake is too large for a regular bundt pan. You need a 10-15 cup bundt pan like this which is larger than a standard bundt. If you don't have a tube pan or large bundt pan, you can make cupcakes with the extra batter. Don't fill the pan closer than 2 inches from the top or it may overflow. You can grease and flour, use non-stick spray, or I absolutely love this cake release product from Wilton! You may need to line the sides of the tube pan with waxed paper so that is above the top of the pan 2 to 3 inches as shown in the photo. This is a very tall cake.
• Preheat oven to 350 degrees.
• Cream 2 cups butter until soft and there are no lumps.
• Add 3 and 1/2 cups granulated sugar and cream until light and fluffy.
• Add one at a time, beating until just mixed in before adding the next egg.
• Lower speed on mixer to low and slowly add 4 cups sifted all-purpose flour.
• Add vanilla and mix in completely.
• Spoon batter into prepared tube or bundt pan. (If using a bundt pan, make sure it's large enough for batter to double in size.)
• Bake at 350 degrees F for 1 hour and 20 minutes.
• *PLEASE NOTE - COOKING TIMES VARY DEPENDING ON IF YOUR OVEN IS CALIBRATED AND IF YOU USE A LIGHT OR DARK PAN. TEST THE CAKE BEFORE THE RECOMMENDED TIME. IF THE CAKE IS TOO DRY, YOU BAKED IT TOO LONG.
• Test for doneness with a wooden pick. Insert pick in the center of the cake, if pick comes out clean or with dry crumbs, it is done.
• Remove cake and allow to cool on a wire rack 30 minutes before inverting onto a serving platter.
• The recipe is correct as written. There are no baking soda or baking powder in it.

BLUE RIBBON WHIPPING CREAM POUND CAKE

Steps:

• Preheat oven to 350 degrees F(175 degrees C). Grease and flour a 10 inch tube pan. Set aside.
• Cream together the sugar and butter until light. Continue beating and add 7 eggs, one at a time; beating well after each egg
• In a separate bowl, mix together flour and cornstarch. Beat half of the flour mixture into the egg and sugar mixture.
• Beat in 1/2 cup whipping cream, and then beat in the remainder of the flour mixture. Finish by beating in 1/2 cup more of whipping cream and vanilla.
• Pour into prepared pan and bake for about 60 to 75 minutes. Cool on rack for 10 minutes before turning it out onto a serving plate.

BLUE RIBBON WHIPPING CREAM POUND CAKE

Steps:

• Preheat oven to 350 degrees F(175 degrees C). Grease and flour a 10 inch tube pan. Set aside.
• Cream together the sugar and butter until light. Continue beating and add 7 eggs, one at a time; beating well after each egg
• In a separate bowl, mix together flour and cornstarch. Beat half of the flour mixture into the egg and sugar mixture.
• Beat in 1/2 cup whipping cream, and then beat in the remainder of the flour mixture. Finish by beating in 1/2 cup more of whipping cream and vanilla.
• Pour into prepared pan and bake for about 60 to 75 minutes. Cool on rack for 10 minutes before turning it out onto a serving plate.

WHIPPING CREAM POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
• In a large bowl, cream butter for 2 minutes. Add sugar and continue beating for 5 minutes, scraping down bowl occasionally. The mixture should be noticeably lighter in color. Add eggs one at a time, beating well with each addition.
• Add flour alternately with whipping cream, beginning and ending with flour. Stir in vanilla and almond extract.
• Spread batter into prepared pan. Bake in preheated oven until a tester inserted in the center of the cake comes out clean, about 70 minutes. Allow to cool in pan for 15 minutes.
• Turn cake out onto a cotton dish towel and place on cooling rack covered with cotton towel. When cake is cool, top with confectioners' sugar and serve with fruit or by itself.

WHIPPED CREAM POUND CAKE

Steps:

• In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in the extracts. Add flour alternately with cream, beating just until combined., Pour into two greased and floured 9x5-in. loaf pans. Bake at 325° for 80-85 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Serve with fruit if desired.

WHIPPING CREAM POUND CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease a bundt pan, set aside.
• Beat butter at medium speed with an electric mixer until creamy.
• Gradually add sugar, beating well.
• Add eggs, one at a time, beating well after each addition.
• Combine cream, cream or tartar and vanilla.
• Add to butter mixture alternating with flour, beating at low speed until blended.
• Pour batter into bundt pan and bake for l hour or until toothpick inserted in the center comes out clean.
• Cool in pan on a wire rack for 10-15 minutes.
• Remove from pan and transfer to a serving platter.
• Pour glaze over warm cake.
• To glaze: combine powdered sugar, water, vanilla and almond brickle chips in a bowl, stir until well blended.

BLUE RIBBON WHIPPING CREAM POUND CAKE

Steps:

• Preheat oven to 350 degrees F(175 degrees C). Grease and flour a 10 inch tube pan. Set aside.
• Cream together the sugar and butter until light. Continue beating and add 7 eggs, one at a time; beating well after each egg
• In a separate bowl, mix together flour and cornstarch. Beat half of the flour mixture into the egg and sugar mixture.
• Beat in 1/2 cup whipping cream, and then beat in the remainder of the flour mixture. Finish by beating in 1/2 cup more of whipping cream and vanilla.
• Pour into prepared pan and bake for about 60 to 75 minutes. Cool on rack for 10 minutes before turning it out onto a serving plate.

KENTUCKY BLUE RIBBON ALL-BUTTER POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a tube pan with some butter and dust lightly with flour.
• Mix flour, baking powder, and salt together in a bowl.
• Combine sugar and butter in a large bowl; beat with an electric mixer until creamy. Add eggs one at a time, beating well between each addition. Beat in flour mixture alternately with milk. Mix in vanilla extract. Pour batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 30 minutes. Cool in the pan for 5 minutes. Invert onto a wire rack and let cool completely, about 30 minutes.