Whipping Cream Pound Cake

Sugar, butter, eggs, all purpose flour, heavy whipping cream

3 cups Sugar
3 cups of Allpurpose flour
2 sticks of butter (room temperature)
6 eggs (room temperature)
1 cup heavy whipping cream

Preheat oven to 350°
Grease (with butter) and flour bundt pan and mini bundt pan. Refrigerate pans for 30 minutes.

Using a stand mixer and flat beater attachment, or hand mixer, add sugar and butter to your mixing bowl. Mix until incorporated and fluffy about 23 minutes. Scrape the bowl to ensure all of the sugar & butter mixture has incorporated. Turn mixter on low and add one (1) egg at a time. At the point when no yolk (yellow) remains, add another egg (one at a time) until all six (6) eggs have been added. Add flour, about one cup at a time, and alternating with small amounts of whipping cream. Slowly add flour and whipping cream to be sure all are incorporated before adding the next amount and ending with a final small amount of whipping cream. Turn the mixer on medium high for about 3040 seconds and lower speed to medium for one minute, back down mixter to the lowest setting for one minute, and scrape down the sides. After scraping the sides, turn the mixer on medium speed for two additional minutes. Batter will be light in color and fluffy.

Remove bundt pans from the refrigerator, add four heaping spoons full of batter to the mini bundt pan and remaining batter to the larger bundt pan.

Bake in the center of the oven with the large pan on top rack and mini pan on lower rack. Mini pan will bake for 3040 minutes, and large cake will bake for 5055 minutes depending on your oven. Remove pans from the oven, place on a cooling rack for 10 minutes, invert on plate to remove from pan, and continue to cool on rack until completely cooled.

Slice and Enjoy!

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