Whipping Cream Pound Cake |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This is one of the moistest cakes you have ever tried. We like it as it is not too sweet and is perfect after dinner with a cup of coffee Ingredients:
1 cup butter, softened |
3 cups sugar |
6 large eggs |
1 cup heavy whipping cream |
1/4 teaspoon cream of tartar |
2 teaspoons vanilla extract |
3 cups cake flour |
1 1/2 cups powdered sugar |
2 tablespoons water |
1/2 teaspoon vanilla |
1/2 cup almond brickle chips |
Directions:
1. Preheat oven to 350 degrees.
2. Grease a bundt pan, set aside.
3. Beat butter at medium speed with an electric mixer until creamy.
4. Gradually add sugar, beating well.
5. Add eggs, one at a time, beating well after each addition.
6. Combine cream, cream or tartar and vanilla.
7. Add to butter mixture alternating with flour, beating at low speed until blended.
8. Pour batter into bundt pan and bake for l hour or until toothpick inserted in the center comes out clean.
9. Cool in pan on a wire rack for 10-15 minutes.
10. Remove from pan and transfer to a serving platter.
11. Pour glaze over warm cake.
12. To glaze: combine powdered sugar, water, vanilla and almond brickle chips in a bowl, stir until well blended.
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