Tony Claxton's Recipes
Whipping Cream Pound Cake		    

I got this recipe off of the Internet somewhere. The comments said that the lowest ribbon it ever won at a baking contest was a blue, and the highest it ever has won is Best of Show at a State Fair. The cake is a very firm, fine textured cake. You might could use 3 C cake flour instead of the 2 5/8 C a.p. flour and 6 T cornstarch. That adds up to 3 cups. I think I've seen 7/8 C a.p. flour plus 1/8 C or 2 T cornstarch given as a substitute for 1 C cake flour before. I've not done that, but you might want to try it. It might make the cake even finer textured.

                                   

Ingredients
2 5/8 C - All Purpose Flour
6 T - Cornstarch
2 1/2 C - Sugar
1 C - Butter
7 - Eggs
1 C - Heavy (whipping) Cream
2 T - Vanilla


Instructions
  • Preheat oven to 350°F.
  • Grease and flour a 10" tube pan or 12 cup Bundt pan.
  • Mix flour and cornstarch and set aside.
  • Cream together sugar and butter until light.
  • Add eggs one at a time, beating well after each one.
  • Beat half of the flour mixture into egg mixture.
  • Beat in 1/2 of whipping cream.
  • Beat in other half of the flour mixture.
  • Beat in other half of the whipping cream with the vanilla.
  • Spoon or pour batter into prepared pan and smooth top.
  • Bake for about 60 to 75 minutes or until it tests barely done.
  • Cool on a rack for 10 or 15 minutes.
  • Turn out on to serving plate.


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