Then I picked out one of my many bundt pans to try out with this recipe. Since it was the first time, I decided on the one that was least likely to stick with all the nooks and crannies. I spooned in the batter and had enough leftover to make a mini loaf and another container. I will call them my "test" cakes since I tested them straight out of the oven... It was super yummy!!! Anything that has almond in it is a winner with my husband so I figured that I would save him a little of the "test" cake too. He agreed!
The final cake out of the oven cracked a little around the center section but the great part about the bundt is that all of the problems are hidden when you flip it upside down.
Whipping Cream Pound Cake
- 1 cup butter
- 3 cups white sugar
- 6 eggs
- 3 cups cake flour
- 1 cup heavy whipping cream
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract (optional)
Preheat oven to 325 degrees F. Grease and flour a 10 inch bundt pan. In a large bowl, cream butter for 2 minutes. Add sugar and continue beating for 5 minutes. 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. Spoon into prepared 10 inch tube pan. Bake at 325 degrees F for 1 hour and 10 minutes. Turn out on plate and place on cooling rack. When cool sprinkle with powdered sugar and serve with fruit or plain.