Whipped Pound Cake

Directions

1. 1
   Let the butter and eggs stand at room temperature for 30 minutes.
2. 2
   Beat the butter and sugar with an electric mixer on medium to high speed until light and fluffy, about 10 minutes.
3. 3
   Add the eggs, one at a time, beating 1 minute after each addition.
4. 4
   Beat whipping cream until stiff peaks form.
5. 5
   Add the flour and cream alternately to the egg mixture; beat just until combined after each addition.
6. 6
   Beat in vanilla.
7. 7
   Pour batter into a greased 10-inch tube pan.
8. 8
   Bake in a 300 degree oven for 1 hours 15 minutes.
9. 9
   Cool for 10 minutes on a wire rack.
10. 10
    Remove cake from pan and cool thoroughly on wire rack.
11. 11
    (Whipped cream substitute: 3/4 cup milk and 1/3 cup butter.
12. 12
    Use amount required for recipe.
13. 13
    Do this only for baking since this doesn't whip up like regular whipping cream.
14. 14
    ).