I used to make, decorate and sell cakes and candies for extra money when still working as a medical research technician at a Hospital/Medical school. I have decided to post some of the recipes here in the BOC Diner that were very popular/best sellers during the Holidays. Hope y'all enjoy! Whipping Cream Pound Cake Note: In this recipe the sifting is VERY important! 3 Cups Cake flour Sift 4 times after measuring 3 Cups of sugar Sift 3 times after measuring 6 Eggs 1 Cup REAL butter (Room temperature) 1 Cup Whipping Cream (Not whipped) 1 Teaspoon pure vanilla (Not imitation) Cream the butter and sugar until nice and fluffy. Add eggs one at a time and beat well before adding the next egg. Mix in vanilla until well blended. While beating, alternately add the flour and whipping cream. Pour batter into a greased pound cake or bundt pan. Place pan in COLD oven and then set temp to 350 Degrees. Set timer for 1 Hour 15 Minutes. When Timer goes off turn off oven and open the oven door just until it stays open on its own (NOT fully open). Let cake sit in open oven for 15 minutes then remove from oven and place on cooling rack for 20 minutes. Turn out onto cake plate. Variations: Lemon extract can be used for Lemon Pound cake. This makes an EXCELLENT Black Walnut Pound Cake! Simply add 1/2 - 1 Cup finely ground Black Walnuts to batter.