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Cream Pound Cake

 Cream Pound Cake
This was my grandmother's favorite cake to make. My mother made it a lot, too, and now I do. It can be sliced thin and topped with strawberries (or any fruit) and whipped cream for a super dessert.
12-16 ServingsPrep: 15 min. Bake: 1 hour + cooling

Ingredients

  • 6 eggs
  • 2-3/4 cups sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 pint heavy whipping cream

Directions

  • In a bowl, beat eggs at high speed for 5 minutes or until pale
  • yellow. Gradually beat in sugar and vanilla, mixing until sugar is
  • dissolved. Combine the flour, baking powder and salt; add to batter
  • alternately with cream. Pour into a greased 10-in. tube pan.
  • Bake at 350° for 60-70 minutes or until cake tests done. Cool for
  • 15 minutes before removing from pan to a wire rack to cool
  • completely. Yield: 12-16 servings.
Nutritional Facts: 1 serving (1 slice) equals 350 calories, 13 g fat (7 g saturated fat), 120 mg cholesterol, 148 mg sodium, 53 g carbohydrate, 1 g fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.