Whipping Cream Pound Cake - cooking recipe

Ingredients

2 1/2 c. sugar
1 tsp. vanilla
1 tsp. baking powder
1 c. shortening or butter
3 c. sifted all-purpose flour
1/2 pt. whipping cream
pinch of salt (if using shortening)

Preparation

Cream sugar and shortening.
(Beat about 17 minutes.)
Add eggs, beating one at a time.
Add flavoring.
Sift dry ingredients.
Alternate adding flour and whipping cream to sugar and shortening.
Mix slowly.
Place in a greased and floured tube pan or 16 1/2 x 4-inch pan.
Bake 40 minutes at 275\u00b0, then move temperature up to 325\u00b0 for 30 minutes without opening oven door, or moving pan.
Test for doneness by toothpick.
Do not overcook. Cake should be moist.