Blue Ribbon Whipping Cream Pound Cake

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.

• Calories: 396 Calories

Ingredients

• 1 cup butter
• 2 tablespoons vanilla extract
• 2 ½ cups white sugar
• 1 cup heavy whipping cream
• 7 eggs
• 6 tablespoons cornstarch
• 2 ⅝ cups all-purpose flour

Recipe Instructions

Step 1

Preheat oven to 350 degrees F(175 degrees C). Grease and flour a 10 inch tube pan. Set aside.

Step 2

Cream together the sugar and butter until light. Continue beating and add 7 eggs, one at a time; beating well after each egg

Step 3

In a separate bowl, mix together flour and cornstarch. Beat half of the flour mixture into the egg and sugar mixture.

Step 4

Beat in 1/2 cup whipping cream, and then beat in the remainder of the flour mixture. Finish by beating in 1/2 cup more of whipping cream and vanilla.

Step 5

Pour into prepared pan and bake for about 60 to 75 minutes. Cool on rack for 10 minutes before turning it out onto a serving plate.