Return to Franklin Kitchen
Whipping Cream Pound Cake
Submitted by: Karen F.
3 cups granulated sugar
2 sticks butter (not margarine) softened
6 eggs, beaten
3 cups plain flour (not sifted) I only use white lily flour
1/2 pint whipping cream
Flavoring (1 tsp pure vanilla and 1 tsp almond)
Can use 2 tsp vanilla and omit almond but is much better with almond
To the sugar and butter, add eggs and beat well
Alternately add flour and whipping cream.
Add flavorings last.
Pour into a greased and floured tube pan.
Bake in cold oven at 325 for 1 hr 25 minutes.
Turn off oven and leave 10 more minutes