Whipping Cream Pound Cake - cooking recipe

Ingredients

3 c. sugar
7 eggs (room temperature)
1 c. whipping cream
2 tsp. vanilla extract
1/2 lb. butter, softened
3 c. cake flour, sifted twice

Preparation

Butter and flour a 10-inch tube pan thoroughly.
Cream sugar and butter.
Add eggs one 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 batter into prepared pan.
Set in cold oven and turn heat to 350\u00b0.
Bake for 60 to 70 minutes, until a sharp knife inserted in cake comes out clean.
Cool in pan 5 minutes.
Remove from pan and cool thoroughly.
Wrapped well, this cake keeps several days.