Tuesday, February 10, 2009


Whipping Cream Cake
{"Always in Season"}
1 cup butter, softened
3 cups sugar
6 eggs
3 cups cake flour
1 cup heavy whipping cream
1 tsp vanilla extract
1 tsp lemon extract
Confectioners' sugar
Fresh berries
Cream the butter and sugar in a mixer bowl until light and fluffy. Add the eggs, flour, and whipping bream and mix well. Stir in the flavorings. Spoon into a greased and floured bundt cake pan. Bake at 325 for 1.25 hours or until the cake tests done. Cool in pan for several minutes, and invert onto a wire rack to cool completely. Garnish with toppings and serve.

1 comment:

J said...

I always love your wonderful ideas and I have to keep myself from making everything at once! :) Please keep posting these yummy ideas! :) Miss you and love you!