Whipping Cream Pound Cake

1 cup butter, softened

3 cups sugar

6 eggs

3 cups sifted cake flour

1 cup whipping cream

2 tsp. vanilla

Beat butter at medium speed of an electric mixer until creamy; gradually add 3 cups sugar, beating well. Add eggs, one at a time, beating after each addition. Add flour to creamed mixture alternately with whipping cream, beginning 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 and 15 minutes. Let cool in pan 10 minutes. Remove from pan, let cool completely on a wire rack.

Yield: one 10-inch cake.