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August 12, 2011
Whipping Cream Cake
Traditional Cakes & Pies
Prep time:
14 minutesbaking time:
1 to 1 1/4 hours“This cake is rich and delectable on its own, but I always looked forward to the fruit Grandma served with it.”
Ingredients
Serves 16
- 3 cups granulated sugar
- 1 cup (2 sticks) butter, softened
- 6 large eggs
- 3 cups cake flour, sifted
- 1 cup whipping cream
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- Confectioners' sugar, optional for garnish
- Fresh fruit, optional
Directions
1
Preheat the oven to 325ºF. Grease and flour a fluted tube pan.
2
Combine granulated sugar and butter in a large bowl. Beat with an electric mixer set at high speed until light and fluffy. Beat in eggs one at a time.
3
Add the flour and whipping cream and mix well. Stir in lemon extract and vanilla extract. Spoon into prepared tube pan.
4
Bake cake until a toothpick inserted in the center of the cake comes out clean, about 1 to 11/4 hours.
5
Cool in the pan for 10 minutes. Invert onto a wire rack to cool completely. Sprinkle with confectioners' sugar and serve with fresh fruit, if desired.
Variations(0)
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Grandma's Secret Tips!
Grandma's Secret Tips!
Grandma often made trifle using this cake. She cut the leftover cake into slices, then layered them with vanilla pudding and fruit, or chocolate pudding and whipped cream, in a pretty glass bowl. She chilled the trifle in the refrigerator for a few hours before serving it.
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