Best Whipping Cream Pound Cake Recipes

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.

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.

ELVIS PRESLEY'S FAVORITE WHIPPING CREAM POUND CAKE BY FREDA

Steps:

• 1. Butter and Flour 10" tube or Bunt cale pan
• 2. Crean together Sugar and Butter till fluffy
• 3. Add Eggs, one at a time, Beat well after each.
• 4. Mix in 1/2 the Sifted flour, (MUST SIFT the Flour Twice) then Whipping cream, then the other 1/2 of the SIFTED flour. Stir well
• 5. Add Vanilla
• 6. Pour into Prepared flour Coated pan. MUST be a Tall pan it Rises to a Full Angel food sized cake pan. Its a big Pound cake. (See Photo)
• 7. Place in "Cold Oven" and turn on the Heat to 350* degrees, (DO NOT PREHEAT OVEN) My Personal Note: when I baked this in My Oven I baked this at 350 for 1 hr 50 min. and it was done. I tested with a sharp knife, as its pretty tall. My suggestion; Watch your ovens and check after 1 1/2 hrs as ovens do differ.
• 8. Bake 1 hr 30 min. (1 1/2 hrs) until sharp knife inserted in the center comes out clean.
• 9. Cool in pan, 5 min.
• 10. Remove from pan and cool thoroughly.
• 11. Wrap well this cake will Keep for several days. (even out on the Cupboard & Still be Moist and Good) . . I did just that. Note: (This recipe is printed as it was in the Mississippi Newspaper article) Original Recipe does not say this, But I have used other flavors, such as, Orange and Lemon Extract in place of Vanilla, for Lemon or Orange Pound cake.

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.

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).

WHIPPING CREAM POUND CAKE

Steps:

• 1. butter and flour a ten inch tube pan.Thoroughly cream together sugar and butter. Add eggs ,one at a time ,beating well after each addition.It is essential that the eggs be at room temperature, and that each be thoroughly incorporated into the batter.Use a powerful electric mixer,and beat a full two minutes after adding each egg. Mix in half of the flour,then the whipping cream,then the other half of the flour.add vanilla.When all ingredients are combined,beat five minutes more. Pour batter into prepared pan.Set in COLD oven and turn heat to 350*.Bake 60 to 70 minutes,until a toothpick inserted in cake comes out clean.Cool in pan for five minutes.Remove from pan and cool thoroughly.

WHIPPING CREAM LEMON POUND CAKE

Steps:

• Cream butter (at room temperature); add sugar, creaming until light and fluffy. Blend in vanilla and lemon flavoring. Add eggs, one at a time, beating well after each addition.
• Sift together, salt and flour. Add alternately with cream. Mix well.
• Place in cold oven set at 325 degrees F for 1-1/2 hours or until toothpick inserted in center of cake comes out clean.

WHIPPING CREAM POUND CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease a bundt pan, set aside.
• Beat butter at medium speed with an electric mixer until creamy.
• Gradually add sugar, beating well.
• Add eggs, one at a time, beating well after each addition.
• Combine cream, cream or tartar and vanilla.
• Add to butter mixture alternating with flour, beating at low speed until blended.
• Pour batter into bundt pan and bake for l hour or until toothpick inserted in the center comes out clean.
• Cool in pan on a wire rack for 10-15 minutes.
• Remove from pan and transfer to a serving platter.
• Pour glaze over warm cake.
• To glaze: combine powdered sugar, water, vanilla and almond brickle chips in a bowl, stir until well blended.

WHIPPING CREAM POUND CAKE WITH CREAM CHEESE ICING

Steps:

• Prepare a tube pan for baking a cake. I still use butter from the room temperature butter wrappers and cover all area of the cake pan and cut a piece of wax paper to place in bottom of pan. You can also add a little flour and gently tap the pan to evenly spread the flour over the butter.(can you tell I am a child of the 70's!)
• CAKE BATTER: Cream the butter and sugar until well blended using a mixer. Add an egg (1 at a time) beating well between each addition of egg. Next, add the whipping cream from carton (not whipped) mixing well. Finally, slowly add the flour making sure it is mixed well. Pour evenly into the tube pan. Place in a cold oven and turn on to 325*. Bake for 1&1/2 hours. Cool completely on a wire rack. Turn onto the plate you want to use for serving making sure you have the top of the cake on top and the bottom on the bottom. NOTE-You can also add 2 teaspoonfuls of vanilla or your favorite flavoring such as lemon or almond extract. (if you desire) I like mine plain! Now it is time for icing the cake. (unless you are like my father and just want the cake without the icing)
• Note: to make a chocolate pound cake--add 1/2 cup of Hershey's chocolate syrup and 6-8 oz of melted Hershey's candy bar. Need to add a little more flour (about 1/8 cup). Cooking time will vary to almost 2hrs!! Make sure you use a cake tester or tooth pick to make sure it is done.
• ICING: using a mixer, cream the creamed cheese and butter until well mixed. Add the powdered sugar, 1 cup at a time, mixing well. You can pipe with this icing. If too stiff for your liking, you can decrease the amount of powdered sugar. NOTE-You can also add 1-2 teaspoonfuls of vanilla if desired. I leave mine plain.
• Note: to make chocolate butter cream icing--add 1/2 cup of cocoa powder to icing and mix well.

WHIPPING CREAM POUND CAKE

Steps:

• Heat oven to 350 degrees.
• Grease and flour a 9 or 10-inch tube pan.
• In a bowl, beat butter, Crisco, sugar and eggs for 4 minutes (must beat for 4 minutes, not any less), with an electric mixer.
• Sift the flour with baking powder.
• Add in the whipping cream, sifted flour/baking powder mix, lemon and vanilla extracts; beat for 2 more minutes on medium speed.
• Spoon batter into prepared pan.
• Bake for 1 hour and 20 minutes, or until cake tests done (the top should just spring back when you press it lightly with your finger).
• Remove from oven, let cake cool in pan for 15 minutes, then remove.