Whipping Cream Pound Cake Recipe

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Whipping Cream Pound Cake
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Ingredients:

Directions:

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
  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. Add flour alternately with whipping cream, beginning and ending with flour. Stir in vanilla and almond extract.
  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. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 5409.09 Kcal (22647 kJ)
Calories from fat 2329.02 Kcal
% Daily Value*
Total Fat 258.78g 398%
Cholesterol 1634.53mg 545%
Sodium 461.77mg 19%
Potassium 960.28mg 20%
Total Carbs 702.71g 234%
Sugars 368.4g 1474%
Dietary Fiber 8.22g 33%
Protein 71.87g 144%
Vitamin C 1.2mg 2%
Vitamin A 2.3mg 76%
Iron 34.1mg 189%
Calcium 342.4mg 34%
Amount Per 100 g
Calories 381.67 Kcal (1598 kJ)
Calories from fat 164.34 Kcal
% Daily Value*
Total Fat 18.26g 398%
Cholesterol 115.34mg 545%
Sodium 32.58mg 19%
Potassium 67.76mg 20%
Total Carbs 49.58g 234%
Sugars 25.99g 1474%
Dietary Fiber 0.58g 33%
Protein 5.07g 144%
Vitamin C 0.1mg 2%
Vitamin A 0.2mg 76%
Iron 2.4mg 189%
Calcium 24.2mg 34%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 128.9
    Points
  • 149
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

Bad Points

  • High in Sugar,
  • High in Total Fat

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