Whipping Cream Pound Cake Recipe
This recipe uses cake flour and margarine to deliver a moist, rich, and fine-textured pound cake.
I made this easy on myself - measured out 2-1/2 c. of flour, and 1/4 c. plus 2 T. cornstarch. For some reason I have a tendency to make a lot of pound cakes and I've tried a good many of them. This recipe, while very good, is not my favorite. It's a beautiful cake in terms of texture, density and crumb. It's also very rich and moist, which was to be expected with the whipping cream and so many eggs. But it's almost TOO rich and eggy for a pound cake - 4-6 eggs, I've found, is perfect. I like that yellow "egginess" in a yellow layer cake, but didn't like it here. Also, it was a little too heavy on the vanilla for my tastes. Beware, this cake IS yellow, so keep that in mind if you're a doing a wedding cake or other cake where you want it to be more white.
This is great for making petit fours as well. It is robust enough to endure dipping in apricot glaze then fondant without falling apart, but is moist and flavorful. It is even wonderful plain.
A moist coconut pound cake, a crowd pleaser. I use this recipe for making wedding cake layers.
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.
EXCELLENT cake. Perfect texture, dense, moist, held up well for a sculpted wedding cake. I creamed the butter and sugar mixture for a good 6-7 minutes in my stand mixer, then beat the butter/sugar/egg mixture for another 4-5 minutes before adding the remaining ingredients. I also added a scant teaspoon of almond extract. Since this cake is so deliciously rich, I'm not sure I'd want to serve it with a typical amount of buttercream frosting. I covered the cake with a very thin layer of buttercream and fondant; any more than that would've been too much, to me.
Made this cake the other day. My family just loved this cake. Dense,firm, and the crumb was very fine. Easy and tasty what a great combination. I wasn't sure about the amount of vanilla but I am sure glad I used the full amount a really nice vanilla flavor. I made the recipe Strawberry fluff (All Recipes) to go with it I didn't frost the cake but I added a spoon to each slice how pretty and delicious.
Much better than the standard pound cake, I got the recipe from a great-aunt, over 40 years ago.