Cream Pound Cake

Cream Pound Cake

6 eggs
2 3/4 cups sugar
1 teaspoon vanilla
3 cups flour
1 tbsp baking powder
1/4 tsp salt
1 pint heavy whipping cream

In a mixing bowl, beat the eggs at high speed for 5 minutes or until pale yellow. Gradually beat in the sugar and vanilla. Mix until the sugar is dissolved. Combine the flour, baking powder, and salt. Add to the batter alternately with the cream. Pour into a greased 10-inch tube pan. Bake at 350 F for 60-70 minutes or until the cake tests done. Cool the cake in the pan for 15 minutes before removing to a wire rack to cool completely.
Makes 12-16 servings