Whipping Cream Pound Cake
A rich and moist pound cake featuring the creamy sweetness of whipping cream and the crunch of pecans. Perfect for gatherings or a special treat, its tender crumb and classic flavor make it a versatile dessert loved by all ages. Easy to prepare with simple ingredients and timeless appeal.
Ingredients
Instructions
- Cream the butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Alternately add whipping cream and flour, beginning and ending with flour, mixing gently after each addition.
- Stir in vanilla and pecans.
- Pour batter into a greased and floured tube pan.
- Bake at 325°F (163°C) for 1 hour and 15 minutes, avoiding opening the oven during the first hour.
Tips & Substitutions
For a lighter texture, ensure your butter is softened properly before creaming with sugar. If you don't have pecans, walnuts or almonds can be good substitutes. For a richer flavor, consider adding a tablespoon of lemon zest. Be cautious not to overmix after adding the flour; this helps maintain the cake's tenderness. For a unique twist, try adding a touch of almond extract alongside vanilla.
Serving Suggestions
Serve slices of the Whipping Cream Pound Cake with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. This cake pairs beautifully with fresh berries for a burst of flavor. It also makes an excellent dessert alongside a cup of coffee or tea, perfect for afternoon gatherings. For an extra treat, drizzle a homemade glaze over the top.
Storage & Reheating
Allow the cake to cool completely before storing. Wrap it in plastic wrap or place it in an airtight container to keep it fresh. It can be stored at room temperature for up to 3 days or refrigerated for up to a week. To reheat, slice the cake and warm it in the microwave for a few seconds, or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Whipping Cream Pound Cake contains roughly 2051 calories, with 31g protein, 245g carbohydrates, and 61g fat. It is an excellent source of iron (66% of the Daily Value), protein (63% of the Daily Value), and dietary fiber (47% of the Daily Value), and a good source of vitamin A. It also contributes 13g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour?
While plain flour is recommended for this recipe, you can use cake flour for a lighter texture. However, avoid using whole wheat flour as it will alter the flavor and density of the cake. If you need gluten-free options, consider using a gluten-free all-purpose flour blend, but check for adjustments in liquid ratios.
What can I do if my cake sinks in the middle?
A sinking cake can be caused by several factors, including underbaking or overmixing the batter. Make sure your oven temperature is accurate, and check for doneness with a toothpick; it should come out clean. Also, ensure you don’t overbeat the batter after adding the flour, as this can incorporate too much air and lead to collapse.
How can I add flavor variations to this cake?
You can easily customize the flavor by adding different extracts, such as almond or lemon, to the batter. Incorporating citrus zest, like orange or lime, can also enhance the cake's flavor. For a chocolate version, replace a cup of flour with cocoa powder. Consider adding chocolate chips or dried fruits for additional texture and taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).