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Whipping Cream Pound Cake On My Mind

I think if there is one thing I have learned about life, it is that lots of things are trade offs for other things that are more important or valued by us.  I value good olive oil and I am willing to pay more for it.  My Southern roots here in the Carolinas have convinced me that I should always buy Duke’s mayonnaise.  I will use coupons or shop sales for weekly values so I can justify the investment in good olive oil and Duke’s mayonnaise. On Wednesday I shared a recipe for grilled steak because we don’t want to heat up our homes by using our stove so much.  Today, I am offering you a trade-off for that.

I see all of the wonderful fruits of summer and know that we make fruit toppings for ice cream and pound cakes.  I have shared many pound cake recipes on my blog but I started thinking about this one this week and wanted to share it with you.  This recipe is from a newsletter that Betty Feezor would send you monthly by mail and it was published in March of 1975.  I remember how light and fluffy this cake is but it has a wonderful crust to it.  You do not have to preheat your oven as this is a cold oven type recipe.  I think it is absolutely delicious all by itself or served with fruit or ice cream.

Whipping Cream Pound Cake

2 sticks of butter

3 cups of sugar

6 eggs

1/2 pint whipping cream  (do not whip)

3 cups of plain all-purpose flour

Cream butter and sugar.  Beat in eggs, one at a time, alternately.  Add flour and cream (do not beat cream); beat until smooth.  Pour into greased and floured tube or bundt pan.  Place in cold oven and bake at 325 degrees for one hour and fifteen minutes.

We use our grill a lot in the summer time and tomorrow I will be using my crock pot to make barbecued chicken.  I honestly believe when we do that, it is really a good trade-off for making a wonderfully, light and delicious pound cake.

Happy Friday Everyone!

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