Blue Ribbon Whipping Cream Pound Cake recipe

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Ingredients

2 ½ cups white sugar
1 cup butter
7 eggs
6 tablespoons cornstarch
2 ⅝ cups all-purpose flour
1 cup heavy whipping cream
2 tablespoons vanilla extract

Nutrition Info

396 calories
carbohydrate: 50.4 g
cholesterol: 132.3 mg
fat: 19.4 g
fiber: 0.6 g
protein: 5.3 g
saturatedFat: 11.4 g
servingSize: -
sodium: 118.8 mg
sugar: 31.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F(175 degrees C). Grease and flour a 10 inch tube pan. Set aside.

  2. Cream together the sugar and butter until light. Continue beating and add 7 eggs, one at a time, beating well after each egg

  3. In a separate bowl, mix together flour and cornstarch. Beat half of the flour mixture into the egg and sugar mixture.

  4. 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.

  5. 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.

Recipe Yield

1 - 10 inch tube pan

Recipe Note

I got this recipe from another 'blue ribbon junkie' friend of mine years ago. It is very firm and very fine textured. It is the only cake I use when doing cake sculpting, and works very well in the 2 piece cake molds. The lowest ribbon it has ever worn, when entered into baking competitions is a Blue Ribbon, and it has gotten as high as Best of Show at a State Fair.

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