This is really nice - moist with a fine crumb. From the back of the Swan's Down Cake Flour box.
SWAN'S DOWN WHIPPING CREAM POUND CAKE
3 cups granulated sugar
3 sticks butter, at room temperature
6 eggs
1 teaspoon vanilla
3 cups cake flour
1 cup heavy whipping cream
Cream butter and sugar with mixer until creamy. Beat in the eggs, one at a
time, and add the vanilla. On low speed, alternate adding the flour and
whipping cream, ending with flour. Do not over mix. Pour into a greased
bundt pan, and bake at 325 degrees for 1 1/2 hours. Allow to cool
completely.
Glaze or just dust powdered sugar over the cake.
*Lisa's note - I skipped any glaze or dusting of ps and just served with fresh berries.
SWAN'S DOWN WHIPPING CREAM POUND CAKE
3 cups granulated sugar
3 sticks butter, at room temperature
6 eggs
1 teaspoon vanilla
3 cups cake flour
1 cup heavy whipping cream
Cream butter and sugar with mixer until creamy. Beat in the eggs, one at a
time, and add the vanilla. On low speed, alternate adding the flour and
whipping cream, ending with flour. Do not over mix. Pour into a greased
bundt pan, and bake at 325 degrees for 1 1/2 hours. Allow to cool
completely.
Glaze or just dust powdered sugar over the cake.
*Lisa's note - I skipped any glaze or dusting of ps and just served with fresh berries.