Frances Pardue, NC baked and shipped! The cake was fresh and had table beauty. You might ask; where is the photo? Answer: We were more interested in the beauty and taste until a little to late. [contributed by Frances Pardue, NC]
1 CUP [2 STICKS] BUTTER
3 CUPS SUGAR
3 CUPS ALL PURPOSE FLOUR
1 CUP WHIPPING CREAM [aka heavy cream]
1 TEASPOON VANILLA
1. GREASE & FLOUR TUBE [OR BUNDT] PAN AND SET OUT EGGS AND BUTTER ALLOWING THEM TO REACH ROOM TEMP.
2. IN A LARGE BOWL, CREAM BUTTER AND SUGAR UNTIL SMOOTH.
ADD EGGS. ONE AT A TIME BEATING FOR ONE MINUTE AFTER EACH ADDITION
SIFT FLOUR AND ADD TO CREAMED MIXTURE ALTERNATING BETWEEN FLOUR AND WHIPPING CREAM.
3.STIR IN VANILLA
4. POUR INTO PREPARED PAN AND PLACE IN A COLD OVEN.
TURN THE OVEN TO 300 DEGREES AND BAKE FOR 80-90 MINUTES, UNTIL
TOOTHPICK INSERTED IN THE CENTER COMES OUT CLEAN
COOL COMPLETELY BEFORE REMOVING FROM PAN.