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Whipping Cream Pound Cake Have you ever baked a pound cake and wondered how you could keep the top from cracking open? Well keep reading and I'll tell you a couple of little secrets! Whipping Cream Pound Cake 1 cup butter (NOT MARGARINE) 3 cups sugar 6 eggs 1/2 pint whipping cream 3 1/2 cups plain flour 1 T. butternut flavoring Cream butter & sugar well. Add eggs one at a time, beating well after each addition. Add flavoring. Add flour and whipping cream alternately until well blended. Pour into a well greased and floured tube cake pan. (Now before you go any further, tell everyone in the house that you are NOT remodeling the kitchen...this next step gets kind of loud!) Take the cake pan and tap it firmly on the counter top several times, until you are convinced there are no air bubbles left inside. Once you are pretty sure there are no more bubbles, place the cake pan into a COLD oven. Make sure the oven in cold. Bake at 250 degrees for one hour, then raise oven temperature to 300 degrees for another hour. DO NOT OPEN OVEN DURING THIS TIME. After cake has finished baking, let cool slightly inside pan, then turn out onto plate. I personally let the cake cool completely before covering because we like the top to be crunchy, but that part is up to you! Enjoy!

Contributed by soandsewcrafty on February 21, 2008, at 5:48 PM UTC.

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