Saturday, October 26, 2013

Whipping Cream Pound Cake

2 sticks of butter 3 cups of sugar
6 eggs
1/2 pint whipping cream  (do not whip)
3 cups of plain all-purpose flour
Cream butter and sugar.  Beat in eggs, one at a time, alternately.  Add flour and cream (do not beat cream); beat until smooth.  Pour into greased and floured tube or bundt pan.  Place in cold oven and bake at 325 degrees for one hour and fifteen minutes.

from Betty Feezor newsletter 1975