Ingredients for Nee's Whipping Cream Pound Cake
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- All Purpose Flour
- 1 cup heavy whipping cream
- Vanilla Flavoring
- Butter Flavoring
- Almond Flavoring
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How to Make Nee's Whipping Cream Pound Cake
- Preheat oven to 300°F (150°C). Grease and flour a 10-inch tube pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter until light and fluffy. This should take about 3-5 minutes with an electric mixer.
- Gradually add 2 cups granulated sugar, beating on medium speed for 6 minutes, until light and fluffy.
- Beat in 4 large eggs, one at a time, mixing well after each addition.
- In a separate bowl, whisk together 3 cups all-purpose flour and 1 teaspoon baking powder.
- Gradually add the dry ingredients and 1 cup heavy whipping cream to the wet ingredients, alternating between the two, beginning and ending with the dry ingredients. Mix on low speed until just combined. Do not overmix.
- Stir in 1 teaspoon vanilla extract (or your preferred flavoring).
- Pour batter into the prepared tube pan.
- Bake for 1 hour and 30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- (Alternative baking method): This cake can also be baked in two greased and floured 9x5 inch loaf pans for approximately 1 hour, or until a wooden skewer inserted into the center comes out clean.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
150g
Fat
88g
Carbs
19g
