Whipping Cream Pound Cake - butter

Method

• Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Add flour to creamed mixture alternately with whipping cream and ending with flour. Mix just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10-inch Bundt pan. Bake at 325° for 1 hour or until a wooden pick inserted near center comes out clean. Let cool in pan 10 minutes. Remove from pan; let cool completely on a wire rack. Sift powdered sugar over cake. If desired, garnish with strawberries and mint sprigs. Yield: One 10-inch cake.