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
Ingredients:
- 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
Directions:
- Do not preheat the oven.
- Grease and flour a bundt pan.
- Using a standing mixer, cream the sugar and the butter.
- Add the eggs, one at a time, blending to combine.
- 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.
- Blend in the vanilla.
- Pour the cake batter into the prepared bundt pan and place it in a cold oven.
- Set the oven to 325 degrees and bake for 1 hour and 15 minutes.
- Cool on a wire wrack in the pan for 20 minutes before removing.
- 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.
7 comments:
I think Waterford desert plates count as a garnish.
I'm in your neck of the woods at 4,300 feet. What can I expect if I go ahead and bake this?
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!
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.
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!
Gorgeous looking cake!
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