Whippingcreampoundcake Recipes

WHIPPING CREAM POUND CAKE RECIPE

Steps:

• *Recipe is correct as written, there is no baking soda or baking powder in it. This cake is leavened, traditionally, with eggs.
• Preheat the oven to 325 degrees F.
• Spray a 10-inch bundt or tube pan with non-stick spray or flour and grease pan, whichever you prefer. I recommend this tube pan or this bundt pan. *If you have a 2-piece, 10-inch tube pan, wrap aluminum foil around the outside of the pan to prevent any batter from leaking out.
• In the bowl of your stand mixer, beat on medium butter until smooth. Add sugar and mix until smooth about 2 to 3 minutes on medium speed.
• Add eggs, one at a time, beating well after each addition.
• Add flour and heavy cream alternately to sugar mixture, beginning and ending with flour.
• Add vanilla and mix on low to medium until well combined.
• Pour batter into a prepared 10-inch tube or bundt pan.
• Bake for 1 hour 15-25 minutes at 325 degrees F. Test for doneness with a wooden pick The cake will be done with no crumbs or dry crumbs remain on the pick.
• Cool in the pan for 20 to 25 minutes before inverting onto a serving tray to cool completely.
• Store in an airtight container on the countertop 3 to 4 days.

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.

COLD OVEN POUNDCAKE

Steps:

• Do not preheat the oven. Grease and flour the bottom, sides and tube of a 9-inch tube cake pan.
• Cream the butter and sugar until smooth. Add the eggs, one at a time, mixing well after each addition, but do not overbeat. Set the mixer on slow speed and stir in the flour and cream alternately, beginning and ending with the flour. Add the vanilla and stir well.
• Pour the batter into the prepared pan and put the cake in a cold oven. Set the oven temperature to 325 degrees F. Begin timing now and bake the cake for 1 hour and 15 minutes. Test of doneness by inserting a toothpick in the center of the cake. The toothpick should be clean when it is removed. Cool in the pan for 30 minutes, then turn out onto a rack to continue cooling.

WHIPPING CREAM POUND CAKE

Steps:

• Grease and flour a tube pan. Preheat oven to 325 degrees F
• In a separate bowl whisk the cake flour, salt, and baking powder to combine. Set aside for later.
• Cream the butter with the paddle attachment in your mixer, gradually add the sugar and mix until lightened in color and fluffy 3 to 7 minutes.
• Add the eggs one at a time blending after each until the yellow of the yolk disappears.
• Add the vanilla extract to the cup of whipping cream.
• Add the flour mixture alternately with the whipping cream. Begin and end with the dry ingredients. Add the dry ingredients three times and the milk twice.
• Bake at 325 degrees for 1 hour or until a toothpick comes out clean or with just a few crumbs attached. Baking times can vary and so peek in as it approaches the 1 hour mark. If the top of the cake begins to get too dark, cover loosely with a piece of aluminum foil.
• This makes approximately 8 cups of batter.
• Allow to cool in the pan for about 10 minutes before turning out onto serving plate.
• Cream the (slightly softened) butter until smooth. Blend in the vanilla.
• Add half of the powdered sugar and most of the milk. Beat at medium speed until the powdered sugar is incorporated.
• Add remaining powdered sugar and milk and mix at medium speed another 3 to 4 minutes scraping the sides of the bowl occasionally. I slow down the mixer to very slow. (#2 on the Kitchenaid) for 1 to 2 minutes. This will help eliminate air pockets in the buttercream. The texture will become very smooth.
• This recipe can be doubled or halved.
• Yields approximately 2 cups of frosting.
• If your buttercream is too thin, add more sugar. If the consistency is too thick, add a bit more milk.

ELVIS PRESLEY'S FAVORITE WHIPPING CREAM POUND CAKE

Steps:

• Butter and flour a 10 inch tube or bundt pan.
• Thoroughly cream together sugar and butter.
• Add eggs 1 at a time, beating well after each addition.
• Mix in half the flour, then the whipping cream, then the other half of the flour.
• Add Vanilla.
• Pour into prepared pan.
• Set in COLD oven and turn heat to 350ºF.
• Bake 1 hour to 70 minutes, until a sharp knife inserted in cake turns out clean.
• Cool in pan 5 minutes.
• Remove from pan and cool thoroughly.
• Wrapped well, this cake will keep for several days.
• 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.

SOUR CREAM POUND CAKE

Steps:

• In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream and vanilla. Beat on low just until blended. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar if desired.

NEE'S WHIPPING CREAM POUND CAKE

Steps:

• Using a heavy mixer, beat the butter until light and creamy (about 2 minutes).
• Gradually add the sugar and beat well on medium speed for 6 minutes.
• Add the eggs, one at a time.
• Add the flour and whipping cream, alternating, but beginning and ending with flour and blending on low until mixture is well blended.
• Add the flavorings.
• Pour batter into a tube pan which has been greased and floured to prevent sticking.
• Bake at 300° for 1 1/2 hours (depending on your oven, it might take longer--insert a wooden toothpick in the center and if it comes out clean, the cake is done).
• Cool on wire rack for 15 minutes before turning out on to cake plate.
• This can also be baked in 2 loaf pans for 1 hour or so (use the toothpick method to test for doneness).

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.

WHIPPED CREAM CAKE

Steps:

• Preheat oven to 375 degrees with rack set in lower third of the oven. Spray a 10-cup fluted metal tube or Bundt pan with cooking spray with flour; set aside.
• In a medium bowl, whisk together flour, baking powder, and salt. Sift flour mixture and set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, whip cream on low, gradually increasing speed to medium-high as cream thickens, until stiff peaks form.
• In a medium bowl, whisk together eggs and vanilla. With the mixer on medium-high, gradually add egg mixture; beat until thickened (like mayonnaise) and well combined. Gradually add sugar, about 30 seconds.
• Remove the whisk attachment from the mixer. Using the whisk attachment, gently fold half the flour mixture into the cream mixture until flour is dissolved and well combined. Repeat process with remaining flour mixture. Transfer batter to prepared cake pan; run a small metal spatula or dull knife through batter to prevent large air bubbles from forming, avoiding bottom of the pan. Smooth surface evenly with a small metal spatula.
• Transfer pan to oven and bake until a cake tester inserted into cake comes out clean and springs back when lightly pressed with your finger, 25 to 35 minutes. Transfer cake pan to a wire rack and let cool 10 minutes; cake will begin to shrink from sides of pan.
• Spray a wire rack with nonstick cooking spray. Using a metal spatula, loosen top edges of cake and invert onto prepared wire rack. Let cool completely. Sprinkle with powdered sugar and serve with whipped cream, if desired.