Sunday, May 29, 2011

Whipping Cream Pound Cake

I've wanted to post this much requested recipe for Whipping Cream Pound Cake for a while, but since I can't successfully make one at my current altitude, I had no way of taking a photo. I visited my mom on the Gulf Coast this weekend. She presented my boys with not one but two pound cakes upon our arrival: W's favorite Whipping Cream Pound Cake and B's favorite Hershey Bar Pound Cake. I am cross-posting this recipe on her blog, Zaza's Table, since she actually baked the cake.

The recipe is published in Bouquet Garni, A Collection of Fine Recipes by the Members of the Pascagoula--Moss Point Mississippi Junior Auxilary (1983) where it is attributed to Gloria Ford (Mrs. Charles). According to my mom, this was Elvis's favorite cake.

Whipping Cream Pound Cake

  • Crisco and flour for pan
  • 3 cups sugar
  • 2 sticks unsalted butter, at room temperature
  • 6 eggs, at room temperature
  • 3 cups sifted cake flour
  • 1/2 pint whipping cream
  • 2 teaspoons good quality vanilla
  1. Do not preheat the oven.
  2. Grease and flour a bundt pan.
  3. Using a standing mixer, cream the sugar and the butter.
  4. Add the eggs, one at a time, blending to combine.
  5. Add the flour and the whipping cream, alternating between the two and blend until they are thoroughly incorporated, scraping down the sides of the bowl as needed.
  6. Blend in the vanilla.
  7. Pour the cake batter into the prepared bundt pan and place it in a cold oven.
  8. Set the oven to 325 degrees and bake for 1 hour and 15 minutes.
  9. Cool on a wire wrack in the pan for 20 minutes before removing.
  10. Cool completely before cutting.
Yield: One cake
Prep time: 20 minutes
Cook time: 1 hour 15 minutes

As it bakes, the cake forms a golden brown crust. And the texture is perfect: dense, fluffy and fine all at the same time.

I love the simplicity of this cake -- six ingredients! Before we moved to our current altitude, W, then around 11, could make it almost completely by himself. But because it has only a few ingredients, it is important to use the best quality and freshest available.

The cake has such a lovely flavor and texture that we rarely serve it with a sauce or even much in the way of a garnish.

I think Elvis might have been on to something.


Susan said...

I think Waterford desert plates count as a garnish.

Lolly Crofton said...

I'm in your neck of the woods at 4,300 feet. What can I expect if I go ahead and bake this?

Lynn said...

When we made the cake at 3800 feet, it rose up really quickly, then fell flat in the pan. It was very dense-- not in a good way -- and the texture was terrible. It was about 2/3s as tall as it should be.Go visit a friend who lives below 3500 feet!

Elizabeth said...

Great blog post, Lynn. The one thing I forgot to tell you was after you pour the cake batter in the pan is to take a knife and run through the batter to remove air bubbles----be carful not to touch the bottom of the pan.

Ronnie said...
This comment has been removed by the author.
The Food Hound said...

Ho ho ho, this is a classic. A delicious classic. I love pound cake any way I can get it, and once you add whipping cream, you just take it to the next level!

redradish11 said...

Gorgeous looking cake!