It’s time for another installment of Retro Recipes where KC and her niece Mallory try out a recipe from a bygone era. This month, they’re making Whipping Cream Cake.
Whipping Cream Cake
This vintage recipe comes from this reddit thread: https://www.reddit.com/r/Old_Recipes/comments/n5doum/my_personal_favorite_whipping_cream_cake/
1 cup butter
3 cups sugar
3 cups flour
1 carton (1/2 pint) whipping cream
2 tsp vanilla
Leave butter to soften at room temperature. Add sugar and cream well. Add 1 egg at a time, beating after each egg. Add flour and whipping cream (do NOT whip) alternately and add vanilla. Start in a COLD oven at 325 degrees. Bake 1 hour and 15 mins. Test for doneness.
*Answers to a few questions that have popped up in the comments a few times
- The pan is a Nordic ware heritage 10 cup Bundt pan
- The flour is all purpose
- I have used both salted and unsalted butter, personally I haven’t noticed a huge difference
- Cold start means place the pan in your oven, then turn your oven to 325, then set your timer.