Cherry Limeade Cake

• 10 oz jar maraschino cherries
• 1 white cake mix
• reserved cherry juice
• enough milk to make 1 cup of liquid
• 1 stick melted butter
• 2 tsp vanilla
• 3 eggs

For the Frosting

• 2-3 cups powdered sugar
• 3 Tbs. butter, softened
• 4-7 Tbs. limeade concentrate, thawed
• green food color gel, optional

Instructions

1. Drain the cherries, reserving the juice.
2. Coarsely chop the cherries.
3. Add enough milk to cherry juice to make 1 cup of liquid.
4. In a mixing bowl, combine cake mix, cherries, milk/cherry juice, butter, vanilla and eggs. Mix well with electric mixer.
5. Pour into greased bundt pan.
6. Bake 350 degrees for 33-36 minutes.
7. Remove from oven and cool in pan 10 minutes.
8. Remove from pan and cool completely.

For the Frosting

1. In a bowl, stir together by hand the butter, powdered sugar and small amount of limeade.
2. Alternately add more limeade and powdered sugar until you have a thick frosting. You want it very thick, but not stiff so that it will run down the edges of the cake.
3. Pour over top of cooled cake.
4. Top with extra cherries if desired.

Salted Caramel Sour Cream Cake

1 box of White Cake Mix
1 (12 oz) jar of Caramel Sauce/Ice Cream Topping
1 (16 oz) container of White Frosting
1/2 cup of Sour Cream
Sea Salt for sprinkling

Mix the batter according to the box instructions, and then stir in the Sour Cream. In a greased 9x13 pan, pour the batter and bake the cake according to the box directions…

Let it cool and gently poke some holes in it with a fork…

Pour half the jar of Caramel Sauce over the poked cake…

Spread it around and let it sit for 5 minutes…

While it’s soaking up the caramel, grab a medium bowl and make the Frosting. Mix the rest of the Caramel Sauce with the While frosting and frost the cake. (can save just a little to drizzle over the top of frosted cake

Sprinkle cake with sea salt …that’s what makes this cake

Death By Chocolate Fudge Bundt Cake

Ingredients

• 1 (18.25 oz.) chocolate cake mix
• 1 (3.4 oz.) package instant chocolate pudding mix
• 2 cups sour cream or plain greek yogurt
• 3 eggs
• 1/3 cup vegetable oil
• 1/2 cup water
• 2 cups semi-sweet chocolate chips

Instructions

Preheat oven to 350 degrees. 

Grease and flour a 10-inch bundt pan

In the bowl of a stand mixer, beat all ingredients (except chocolate chips) until well blended  

Fold in chocolate chips.

Spoon batter into prepared pan.(it will be thick) 

Bake for 50 minutes to 1 hour. Mine needed an hour

Cool for 15 minutes in the pan before turning out onto a wire rack to cool complete

Lemon Blueberry Bundt Cake W/ Lemon Glaze

This was my oldest Grandson Cole's first ever cake to make... using blueberries that we went and picked ...so easy to make... he did a great job ..

• 3 large eggs
• 1/4 cup granulated sugar
• 1/3 cup canola, corn, or safflower oil
• 1 cup sour cream or plain greek yogurt
• Juice and finely grated zest of 2 lemons (about 1/4 cup juice)
• 1 box (18.25 ounces) yellow cake mix with pudding in the mix
• 2 cups fresh cleaned blueberries (dusted in flour so they don't sink)

Preparation

Grease and flour a 10 to 12-cup Bundt cake pan or 10-inch tube cake pan. Heat the oven to 325° for a dark pan, 350° for a light-colored pan.
In a mixing bowl with an electric mixer, beat the eggs with the sugar until light; beat in the oil, sour cream, lemon juice, and lemon zest. Continue beating until smooth.
With the mixer on low speed, slowly blend in the dry cake mix. Turn the mixer to high and beat until well blended.
put a few blueberries in the bottom of pan add 1/2 the batter add 1/3 of remaining blueberries, topped with remaining batter and remaining blueberries, smoothing the top.
Bake for 50 to 60 minutes, or until a toothpick comes out clean when inserted into the cake.
Drizzle with lemon glaze. (recipe below)


Lemon Glaze

2/3 cup sifted confectioners' sugar
2 tablespoons lemon juice, fresh
1 teaspoon grated lemon rind

Put the sugar in a small bowl.
Add lemon juice and rind.
Whisk together until smooth and well blended.
 Drizzle over lemon pound cake or any other cake.

Banana Bread Bars with Browned Butter Frosting

 

These are Awesome... My Aunt Sandy made these for my 61st birthday when we were on vacation in Cali.... The browned butter frosting is just perfect for this banana bread!!! This is a definite keeper!! 

1-1/2 c. sugar
1 c. sour cream
1/2 c. butter, softened
2 eggs
1-3/4 (3 or 4) ripe bananas, mashed
2 tsp. vanilla extract
2 c. all purpose flour
1 tsp. baking soda
3/4 tsp. salt
1/2 c. chopped walnuts (optional)

Brown Butter Frosting:
1/2 c. butter
4 c. powdered sugar
1-1/2 tsp. vanilla extract
3 tbsp. milk
Directions
1. Heat oven to 375F. Grease and flour
15x10-inch jelly roll pan. For the bars, in
a large bowl, beat together sugar, sour
cream, butter, and eggs until creamy.
Blend in bananas and vanilla extract. Add
flour, baking soda, salt, and blend for 1
minute. Stir in walnuts.

2. Spread batter evenly into pan. Bake 20
to 25 minutes or until golden brown.

3. Meanwhile, for frosting, heat butter in
a large saucepan over medium heat until
boiling. Let the butter turn a delicate
brown and remove from heat

4. Add powdered sugar, vanilla extract
and milk. Whisk together until smooth (it
should be thicker than a glaze but thinner
than frosting). Using a spatula, spread
the brown butter frosting over the warm
bars (the frosting will be easier to spread
while the bars are still warm)

Cupcake Shop Cupcakes!!

Ingredients

1 box cake mix (any flavor) )I used Red Velvet)
1 cup sour cream
1 cup vegetable oil)
1 package instant pudding mix ( chocolate for devil's food/chocolate cake mix vanilla for white/yellow cake mix,)
4 eggs, room temp. (lightly beaten)
2 teasp vanilla extract
1/2 cup milk

Instructions

Preheat oven to 350.
In a large bowl, beat together ALL ingredients for 2 minutes scraping down the sides.
With an ice cream scoop, scoop out cupcake batter into cupcake liners so that they are 3/4 full or a little less.
Check doneness at 15 mins. (Mine took 25 minutes) check with toothpick, if it comes out clean, they are done)
Yield 24-30 Cupcakes (depending how full you filled the liners)

Buttercream Frosting

Ingredients

1 cup shortening
1/2 cup of salted butter
1/4 cup milk
1 tsp. almond extract
4+ cups powdered sugar
food coloring (optional)
Instructions

Beat the shortening and butter on high for 3-4 minutes or until it is creamy/fluffy.
Turn the mixer off and SLOWLY add 1 cup of the powdered sugar at a time
Mix on low until combined, then beat on high for a minute.

*Be sure to taste the frosting in between adding the sugar/creamer to get it the way you want it to taste.
Turn off of the mixer and add the milk.
Mix on high and beat until fluffy (about 4-5 minutes).
Add the Almond extract and beat 1 more minute. Add food coloring if desired
enjoy!

Grandma Solomon's Carrot Cake

3 eggs slightly beaten
3 cups sugar
1 lg can crushed pineapple
3 teasp cinnamon
1 1/2 teasp salt
2 cups grated carrots
2 cups walnuts
2 cups oil
4 cups flour

Cream eggs and sugar together, add pineapple, cinnamon, soda, salt and mix together. Add carrots and nuts and mix. Add oil and mix and then add flour. Put into 3 greased cake pans. Bake at 300 degrees for 1 1/2 hours or until done, check with a toothpick

Icing
1 1/2 cups butter
12 oz cream cheese
cream together

Add enough powdered sugar to make the consistence wanted .

Mom's Fruit Cocktail Cake With Topping

2 eggs
2 cup flour
2 teasp baking soda
1/2 teasp salt
1 1/2 cups sugar
1 (15 oz) can fruit cocktail
1 teasp vanilla
1/2 cup brown sugar
Combine all ingredients except brown sugar, Pour into a greased 9X13 cake pan. Sprinkle with brown sugar. Bake at 350 degrees for 45 minutes

Topping
1 can of condensed milk
Bring to a boil pour on hot cake and serve warm but also good cold
you can add chopped nuts and coconut to the topping if you like.

Mom's Pineapple Upsidedown Cake

This is the Pineapple Upsidedown Cake my Mom used to make when we were kids!!!! so good!!!! found this here http://www.bettycrocker.com/recipes/quick-pineapple-upside-down-cake/63e6819a-dc74-456d-8de6-bf4377fb33da#?st=6&term=bisquick&ps=9&pi=9&fv=AND(HasGridViewImage%3ATrue)
1/4 cup butter or margarine
3/4 cup packed brown sugar
1 can (8 oz) pineapple slices, drained, cut in half
2 tablespoons chopped pecans, if desired (I don't use nuts) Maraschino cherries, if desired
1 1/2 cups Original Bisquick® mix
1/2 cup granulated sugar
1/2 cup milk or water (I use milk)
2 tablespoons vegetable oil
1 teaspoon vanilla
1 egg

1.Heat oven to 350°F. In 9-inch round pan or 8-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices in single layer over sugar mixture. Sprinkle with pecans. Place cherry in center of each pineapple slice (cherries with stems can be added after baking).
2.In large bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
3.Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Cool at least 10 minutes before serving. Store loosely covered. Makes 8 servings

Caramel Frosting

1/2 cup butter (1 stick)
1 cup packed dark brown sugar
1/4 cup milk
2 cups sifted confectioners' sugar

Melt butter in saucepan over low heat. Add brown sugar and milk Bring to boiling, stirring to dissolve sugar.
Remove from heat.
Beat confectioners' sugar into milk mixture until smooth.

*NOTE: The recipe states that "although the amount of icing seems small, it is enough to frost the cake. If you wish, the recipe may be doubled." I've found this to be true, but I recommend that you either double it or make a batch & a half, which is what I do.

I bake a Duncan Hines Butter recipe cake mix in a 10 inch springform pan cool and remove from pan. poke holes in it with the handle of a wooden spoon and poor frosting over cake...YUMMMMMMMMMMMMM

Cream Cheese Pound Cake

found this here!! http://elizabethsedibleexperience.blogspot.com/2009/03/cake-cravings.html

Yield
1 (10-inch) cake

Ingredients

1 1/2 cups butter, softened at room temp
1 (8-ounce) package cream cheese, softened at room temp
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/8 teaspoon salt
1 tablespoon vanilla extract

Preparation

Beat butter and cream cheese at medium speed with an electric mixer until creamy (do not over beat);

gradually add sugar, beating well.

Add eggs, 1 at a time, beating until combined. Crack eggs into a bowl first before adding to the mixture to make sure you avoid shells in the cake mix.

Sift 3 cups of flour. Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla from the huge 1 liter Mexican vanilla bottle my mother in law shared with me.

Pour batter into a greased and floured 10-inch Bundt pan.
Smooth the top of the cake or bottom of the cake (depending how you look at it) with a spatula to even it out.

Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack. My pound cake had a crazy crusty layer on the bottom that I just peeled off. It was like candy, it was so sweet and cruchy but it wasn't pretty so I just threw it away.

Lemon Pound Cake with Strawberries

Found this one here
www.clockworklemon.com


For cake

•1 cup cake flour (not self-rising)
•1/2 teaspoon baking powder
•1/4 teaspoon salt
•2 tablespoons freshly grated lemon zest
•1 stick (1/2 cup) unsalted butter, softened
•1 cup granulated sugar
•3 large eggs
•3/4 teaspoon vanilla
•2 tablespoons milk
•2 tablespoons fresh lemon juice

For glaze

•1/2 cup plus 1 tablespoon confectioners' sugar
•1/2 tablespoon fresh lemon juice
•1/2 tablespoon heavy cream
For the Strawberries•Two cups strawberries (or more if you want them)
•1/4 cup sugar (I used a bit less than this)
•Splash of Cointreau or Grand Marnier (optional)
Before you make the cake (preferrable the day before): Combine the strawberries, sugar, and Cointreau and let sit in the fridge until the strawberries have released their juices (3 hours to overnight)

1. Preheat oven to 325°F. Grease a loaf pan and sprinkle with flour

2. In a bowl whisk together flour, baking powder, salt, and zest. In another bowl with an electric mixer beat butter and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition, and beat in vanilla. Beat in half of flour mixture. Beat in milk and lemon juice and beat in remaining flour mixture until just combined.

3. Spoon batter into pan, smoothing top, and bake in middle of oven 45 to 55 minutes (If the top of the cake seems to be browning too fast tent it with some foil) until golden brown on top and a tester comes out clean. Cool cake in pan on a rack 15 minutes and invert onto rack to cool completely.

4. In a small bowl whisk half of the confectioners's sugar, a little at a time, into lemon juice. Then whisk in the whipping cream and keep adding the powdered sugar until the glaze is smooth and thick.

When the cake has cooled completely drizzle it with the glaze and let it run down the sides. Serve with strawberries

Sunshine Cake

This is my daughters recipe and oh soooo good!!
1 yellow cake mix
1 can crushed pineapple
1 can mandarin oranges
1 small box vanilla instant pudding
1 12oz tub of cool whip

bake cake according to directions
let cake cool for about 15-30 min
poke holes in the cake and pour the juice from the pineapple over the cake and let set until cake is completely cool
mix cool whip and pudding together, then fold in the oranges and pineapple.
Spread on top of cake. Refrigerate until cold and enjoy

Rainbow Cake (God's promise)

The rainbow is a beautiful token of the Lord that continues to testify of the covenant that He made with the world and all flesh (Genesis 9:11-13). It is a perfect reminder of our Lord’s protection and the keeping of His promises.

found this here http://whisk-kid.blogspot.com/2009/08/say-it-with-cake.html


White Cake (but not really)

2 sticks (226 g) butter, room temp
2 1/3 c (466 g) sugar
5 egg whites, room temp
2 teaspoons vanilla
3 c (375 g) flour
4 tsp baking powder
½ tsp salt
1 1/2 c (355 g) milk, warmed for 30 sec in microwave to bring to room temp
Red, orange, yellow, green, blue and purple GEL food coloring. Liquid will not be vibrant enough!

Preheat the oven to 350F degrees. Oil and line how ever many 9” cake pans you have (I have three and I just reused them).

Sift together the flour, baking powder and salt. Set aside.

Cream the sugar and butter, then add the egg whites (I cracked them all into one bowl) and add them a little at a time. Add the vanilla and mix until fully incorporated. Then, alternating between wet and dry, add the milk and flour mixture in two parts.

Divide the batter amongst 6 bowls (I did it by weight. Weigh your mixing bowl before you begin adding ingredients and then subtract the weight of the bowl from the final measurement after the batter is completed. Divide that number by six and add that weight of batter to each bowl), and then whisk a fair amount of the appropriate food color into each bowl. Keep in mind that the color of the unbaked batter will be the color of the baked batter. Pour into the pans and bake for 15 minutes each.

When you remove them from the oven, let them rest on the cooling rack, in the pan, for ten minutes. Then flip, cover, and stash them in the fridge to cool quickly.

Lemony Swiss Meringue Buttercream
(Someday I will make a post, besides my pancakes or mint macarons, that doesn’t involve this recipe!)
I made this recipe twice today because I underestimated the amount of buttercream I would need/ I would recommend that you do the same because you would need a HUGE bowl to make this much buttercream at one time! Please click here for a step-by-step guide to making Swiss Meringue Buttercream and troubleshooting tips!

To fill and crumb coat:
9 egg whites
1 ¾ c (350 g) sugar
4 sticks (532 g) of butter, room temp
2 tsp lemon extract

To frost:
5 egg whites
1 c (200 g) sugar
2 sticks (226 g) butter, room temp
1 tsp lemon extract

Cook the egg whites and sugar in a small saucepan over medium heat, whisking constantly, until the sugar is completely dissolved (test by rubbing some between your fingers. If it's completely smooth, it's done). Pour into another bowl (a stand mixer is preferable) and whip on high speed until room temp. Then, on a medium-slow speed, add the butter, waiting until each piece is completely incorporated before adding the next. After all the butter has been added, turn the mixer back to high speed and whip until it has come together, about five minutes. Add the extract, beat briefly and then use.

If the buttercream seems soupy after all of the butter is added and does not come together after whipping, refrigerate for 5 to 7 minutes and continue whipping until it becomes fluffy and workable.

Assembly
Stack the layers in your preferred order and fill and frost as you would any other cake.

Once frosted, the cake can be left on the counter without any problems, but feel free to refrigerate it. Just be sure that the cake is at room temperature when serving or the frosting will be hard, not smooth

Banana Cake

1 Box French Vanilla or White Cake Mix
1 Box Instant Banana Pudding
1/2 cup oil
1/2 cup water
4 eggs
3-4 really ripe bananas
1 cup chopped walnut or pecans (optional)
1 cup choc. chips (optional)

Mix all the ingredients and bake at 350 for 45-50 minutes. Very yummy and moist!

7-Up Cake

7-Up Cake

3 sticks oleo (margarine - I used Land O' Lakes because it had the most fat)
3 c. sugar
5 eggs
3 c. all-purpose flour, sifted two times after measuring
2 Tbsp. lemon extract
3/4 c. 7-Up

Combine oleo and sugar in large bowl of mixer. Cream until lemon in color. Add eggs, one at a time. Beat well after each addition. Add flour. Continue to beat well. Add lemon extract. Fold in 7-Up. Pour into oiled and floured 10-inch tube pan. Bake 350 degrees for 1 hour and 15 minutes. Cool well before serving (very important to keep it moist, I think). Best served sliced in thin slices. Freezes well.

Citrus Mini Cheesecakes

Need nibbles for a crowd? Cheesecake bars stir together in minutes and satisfy palates with a citrus twist.

Prep Time
15 Minutes

Total Time
1:55 Hr:Mins

Makes
60 mini cheesecakes


Crust
1 1/2 cups Original Bisquick® mix
1/2 cup sugar
1 teaspoon grated lime, lemon or orange peel
1/3 cup firm butter or margarine

Filling
3 packages (8 oz each) cream cheese, softened
1 1/2 cups sugar
2 tablespoons Original Bisquick® mix
1 teaspoon grated lime, lemon or orange peel
1 1/4 cups milk
3 tablespoons lime, lemon or orange juice
1 teaspoon vanilla
3 eggs
Citrus peel, if desired


1.Heat oven to 375°F. In medium bowl, stir crust ingredients except butter. With pastry blender (or pulling 2 table knives through ingredients in opposite directions), cut in butter until mixture looks like coarse crumbs. Pat on bottom of ungreased 15x10x1-inch pan. Bake 10 minutes.

2.Meanwhile, in large bowl, beat cream cheese, 1 1/2 cups sugar, 2 tablespoons Bisquick mix and 1 teaspoon lime peel with electric mixer on medium speed until blended and fluffy. On low speed, beat in milk, lime juice, vanilla and eggs until blended. Beat on low speed 2 minutes longer. Pour over partially baked crust.

3.Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour. Refrigerate until ready to serve. For mini cheesecakes, cut into 10 rows by 6 rows. Garnish with citrus peel. Store covered in refrigerator.

Makes 60 mini cheesecakes

Copy Cat Costco Mousse Cake Filling

Copy Cat Costco Mousse Cake Filling

Ingredients
1 cup half-and-half
1 (3 7/8 ounce) boxes instant pudding mix
1 tablespoon Dream Whip Directions
Combine all in a bowl and mix with hand blender until smooth and thick.
For Vanilla - Use Vanilla flavored pudding.
For Milk Chocolate - Use chocolate pudding.
For dark chocolate - Use chocolate pudding and add 2 T cocoa powder (or more to your liking).
For cheesecake flavored - Use cheescake pudding.

Be sure to use it on cooled layer cakes and refrigerate it after it is mixed and/or on the cake. You can use fat free milk if you want to but it is no where near as rich, thick and creamy.

Georgetown Cupcake's AND Vanilla Cream Cheese Frosting

The Secret to Georgetown Cupcake's AND Vanilla Cream Cheese Frosting

 

• 3 1/4 cups all purpose flour
• 1 teaspoon salt
• 12 tablespoons unsalted butter
• 1 3/4 cups granulated sugar
• 2 large eggs
• 4 tablespoons no-taste red food coloring
• 1 teaspoon vanilla extract
• 2 1/2 tablespoons cocoa powder, sifted
• 1 1/2 cups whole milk
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons apple cider vinegar

FROSTING RECIPE

• 4 tablespoons unsalted butter (for the frosting)
• 4 cups confectioner's sugar, sifted (for the frosting)
• 1/4 teaspoon pure vanilla extract (for the frosting)
• 6 ounces cream cheese (for the frosting)

Instructions: 

1. Preheat the oven to 350 F. Line a standard cupcake pan with 12 paper baking cups, or grease the pan with butter if not using baking cups.
2. Sift together the flour and salt, and set aside.
3. In the bowl of a stand mixer, or in a bowl with a handheld electric mixer, cream together the butter and sugar at medium speed for 3–5 minutes or until light and fluffy.
4. Add the eggs, one at a time, mixing slowly after each addition.
5. Using a whisk, whisk together the red food coloring, vanilla and cocoa powder. Slowly add this into the mixer bowl until well incorporated.
6. Add a third of the flour, followed by a third of the milk, and mix. Repeat. Stop to scrape down the bowl as needed. Add the last third of the flour, followed by the last third of the milk, and mix until incorporated.
7. In a small bowl, add the baking soda to the apple cider vinegar. You will see the baking soda and vinegar fizz up! Mix thoroughly and add this reaction to the batter. Mix until just incorporated.
8. Using a standard-size ice cream scoop, scoop the batter into a cupcake pan so each well is two-thirds full. Bake for 16–18 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Transfer the pan to a wire rack to cool completely.

FROSTING RECIPE ***

• 4 tablespoons unsalted butter (for the frosting)
• 4 cups confectioner's sugar, sifted (for the frosting)
• 1/4 teaspoon pure vanilla extract (for the frosting)
• 6 ounces cream cheese (for the frosting)

For the frosting, place all frosting ingredients in the bowl of an electric mixer fitted with a paddle attachment and beat until well combined. Be sure to beat on high speed at the very end for at least two minutes to ensure that the frosting is light and fluffy.

***With only ONE ingredient addition, this recipe can be transformed into 10 different frostings:

1. Chocolate Frosting - Add 1/2 cup of melted (and cooled) semi-sweet chocolate chips.

2. Lemon Frosting - Add the juice and zest of 2 lemons.

3. Lime Frosting - Add the juice and zest of 3 limes.

4. Orange Frosting - Add the juice and zest of 1 orange.

5. Mocha Frosting - Add 1/4 cup of cold coffee.

6. Peanut Butter Frosting - Add 1/4 cup of creamy peanut butter.

7. Maple Frosting - Add 1/4 cup of maple syrup.

8. Cinnamon Frosting - Add 2 tsp of ground cinnamon.

9. Mint Frosting - Add 2 tsp of peppermint extract.

10. Toffee Frosting - Add 1/4 cup of crushed toffee candy bar

This was found here http://magazine.foxnews.com/recipe/secret-georgetown-cupcakes-vanilla-cream-cheese-frosting

Pound Cake

6 eggs
1 cup (2 sticks) butter
3 cups sugar
3 cups all-purpose flour
1 cup whipping cream
1 teaspoon vanilla extract
Directions
• Grease and flour a tube pan and set out the eggs and
butter to come to room temperature.
• In a large bowl, cream the butter and sugar until smooth. Add the eggs, one at time, beating
for 1 minute after each addition. Sift the flour and add it to the creamed mixture alternately with the
whipping cream. Mix until fully incorporated. Stir in the vanilla.
• Pour into the tube pan and place in a cold oven. Turn the oven to 300°F and bake for 80 to 90
minutes, until a toothpick inserted in the center comes out clean. Cool completely before removing
from the pan