BLUE RIBBON WHIPPING CREAM POUND CAKE
I got this recipe from another 'blue ribbon junkie' friend of mine years ago. It is very firm and very fine textured. It is the only cake I use when doing cake sculpting, and works very well in the 2 piece cake molds. The lowest ribbon it has ever worn, when entered into baking competitions is a Blue Ribbon, and it has gotten as high as Best of Show at a State Fair.
Provided by Deirdre Dee
Categories Desserts Cakes Pound Cake Recipes
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F(175 degrees C). Grease and flour a 10 inch tube pan. Set aside.
- Cream together the sugar and butter until light. Continue beating and add 7 eggs, one at a time; beating well after each egg
- In a separate bowl, mix together flour and cornstarch. Beat half of the flour mixture into the egg and sugar mixture.
- Beat in 1/2 cup whipping cream, and then beat in the remainder of the flour mixture. Finish by beating in 1/2 cup more of whipping cream and vanilla.
- Pour into prepared pan and bake for about 60 to 75 minutes. Cool on rack for 10 minutes before turning it out onto a serving plate.
Nutrition Facts : Calories 396 calories, Carbohydrate 50.4 g, Cholesterol 132.3 mg, Fat 19.4 g, Fiber 0.6 g, Protein 5.3 g, SaturatedFat 11.4 g, Sodium 118.8 mg, Sugar 31.7 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Saidul Hasan
[email protected]I'm not sure what went wrong, but my cake turned out dry and crumbly. I followed the recipe exactly.
Muramuzi Ronald
[email protected]This cake is a keeper! I've already made it twice, and it's always a hit.
Jiskani Majid Ali
[email protected]I would give this recipe 4 out of 5 stars. It's a good cake, but it's not the best I've ever had.
Ethel Barney
[email protected]This is the best pound cake recipe I've ever tried! I will definitely be making it again.
humayoun kabir
[email protected]I thought this cake was just okay. It wasn't as moist as I thought it would be.
Nicol Kids
[email protected]The cake didn't rise as much as I expected. I'm not sure what I did wrong.
Hasibol Rabb
[email protected]This cake is a little too sweet for my taste. I would reduce the amount of sugar by 1/4 cup next time.
Maheen Fantasy
[email protected]I made a few substitutions to the recipe, but the cake still turned out great. I used almond milk instead of regular milk, and I omitted the nuts.
colleen reichartz
[email protected]This cake is a bit time consuming to make, but it's worth the effort. The end result is a delicious and impressive cake that everyone will love.
Karissa Aguila
[email protected]I followed the recipe exactly, and it turned out perfectly. I'm so glad I found this recipe!
B o o t l e g P e e p
[email protected]This cake is perfect for any occasion. I've made it for birthdays, anniversaries, and even just a simple weekend treat.
Tavonga Nawu
[email protected]I'm not a big fan of pound cake, but this recipe changed my mind. It's the perfect balance of sweet and savory, and the texture is out of this world.
Sameer Iqbal
[email protected]This cake is so moist and fluffy, it literally melts in your mouth. I highly recommend it!
Mosharrof Hossain
[email protected]I love that this recipe uses blue ribbon whipping cream. It gives the cake a rich, creamy flavor that is simply divine.
Pearl Pomah Tweneboah
[email protected]I've made this cake several times now, and it always turns out perfect. It's so easy to make, and it's always a crowd-pleaser.
Jayden Moody
[email protected]This pound cake was a hit at my last dinner party! Everyone raved about how moist and flavorful it was.