Whipping Cream Pound Cake

Ingredients

• 1 cup butter , room temperature
• 3 cups white sugar
• 6 eggs , room temperature
• 3 cups cake flour
• 1 cup heavy cream , room temperature
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract , Optional
• 1 tablespoon confectioners' sugar , Optional

Instructions

1. 1

   Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.

2. 2

   In a large bowl, cream butter for 2 minutes. Add sugar and continue beating for 5 minutes, scraping down bowl occasionally. The mixture should be noticeably lighter in color. Add eggs one at a time, beating well with each addition.

3. 3

   Add flour alternately with whipping cream, beginning and ending with flour. Stir in vanilla and almond extract.

4. 4

   Spread batter into prepared pan. Bake in preheated oven until a tester inserted in the center of the cake comes out clean, about 70 minutes. Allow to cool in pan for 15 minutes.

5. 5

   Turn cake out onto a cotton dish towel and place on cooling rack covered with cotton towel. When cake is cool, top with confectioners' sugar and serve with fruit or by itself.