Whipping Cream Pound Cake(From The Kitchen Of Carolyn Norman)
A rich and moist pound cake featuring whipping cream and almond flavor, perfect for special occasions or teatime indulgence, appealing to those who love tender, flavorful desserts.
Ingredients
Instructions
- Mix the margarine, Crisco, sugar, whipping cream, almond extract, and vanilla extract well.
- Add 3 cups of plain flour and 6 eggs, one at a time, alternating with the flour, mixing after each addition.
- Pour the batter into a greased and floured stem pan.
- Bake at 350° Fahrenheit for 50 minutes.
- Test for doneness by inserting a toothpick; if it comes out clean, the cake is ready.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. If you want to lighten the cake, you can substitute half of the Crisco with applesauce. Ensure all ingredients are at room temperature before mixing for a smoother batter. This cake can also be dressed up with a dusting of powdered sugar or served with fresh berries, much like the Pina Colada Pound Cake.
Serving Suggestions
This Whipping Cream Pound Cake is delightful on its own, but you can serve it with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. It pairs beautifully with coffee, making it a great choice for brunch or afternoon tea. For a twist, consider serving it alongside Gail'S French Strawberry Pudding for a delicious dessert spread.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. If you want to keep the cake longer, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice individual pieces and warm them in the microwave for about 10-15 seconds or in a low oven until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Whipping Cream Pound Cake(From The Kitchen Of Carolyn Norman) contains roughly 1000 calories, with 1g protein, 37g carbohydrates, and 48g fat. It is an excellent source of vitamin C (23% of the Daily Value).
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 all-purpose flour is recommended for this recipe, you can experiment with cake flour for a lighter texture. Just keep in mind that the cake may be more delicate. Avoid using whole wheat flour, as it will alter the cake's density and flavor significantly.
What if I don't have almond extract?
If you don't have almond extract, you can substitute it with an equal amount of vanilla extract or use hazelnut extract for a different flavor profile. You can also omit it entirely if you prefer a more traditional pound cake taste.
Can I freeze this cake?
Yes, you can freeze the Whipping Cream Pound Cake! Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It can be frozen for up to three months. To thaw, simply leave it at room temperature for a few hours or overnight.
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).