That cake looks really good. I’ve never tried it before.
He’s another good one:
Whipping Cream Cake
Ingredients
1 cup unsalted butter, room temperature
2 1/2 cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
½ teaspoon kosher salt
1 cup heavy whipping cream (do not whip)
2 teaspoons vanilla extract
Instructions
Spray a 12-cup bundt pan with nonstick cooking spray - preferably one for baking. This will help ensure a clean release of the bundt cake from the pan.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl with an electric mixer on medium speed, beat the butter and sugar until light and fluffy - about 5 minutes.
Add one egg at a time, beating after each egg.
Alternately add the flour and heavy whipping cream starting and ending with the flour. Scrape down the sides and mix to combine. Add in vanilla extract and mix until incorporated.
Start the cake in a COLD oven by placing the cake into the oven, closing the door and heating the oven to 325°F. Bake for 1 hour and 15 mins or until a toothpick inserted into the center comes out clean. Allow the cake to cool on a wire rack for 45 minutes before inverting onto a serving plate.
Top with whipped cream and fresh berries.
https://www.mybakingaddiction.com/whipping-cream-cake/
Trilllian.... found this recipe online about a month ago and my family has asked me to make it every week since. For anyone reading... this is the best “pound cake” that I have ever made. I do use a good amount of Crisco and flour for the Bundt pan... it is so darn good!