Whipping Cream Pound Cake - cooking recipe

Ingredients

2 sticks butter
3 c. sugar
6 eggs
2 1/2 c. cake flour
1/2 pt. whipping cream
2 tsp. vanilla

Preparation

Butter and eggs should be at room temperature.
Take cream out of refrigerator 15 minutes before using.
Cream sugar and butter. Add eggs, one at a time, beating well.
Add vanilla to the whipping cream, then alternate the flour and cream, adding both gradually.
Bake for 1 1/2 hours at 325\u00b0 in a tube pan.
Cool 10 minutes in pan before removing.