Thursday, August 28, 2008

Swan's Down Whipping Cream Pound Cake

Yesterday was my birthday. My son and daughter-in-law made dinner for me. My daughter-in-law made an amazing chicken parmesan that would rival any Italian restaurant. My son made my birthday cake and it was so good. I've had lots of pound cakes in my life, but I have to say this is the best. It's not overly sweet and the consistency is just awesome. It comes from the Swan's Down Cake flour box. He made it in the Nordic Ware Rose-Shaped bundt pan and it was so pretty. He made the glaze out of whipping cream, lemon zest, butter and powdered sugar. It was great.

SWAN'S DOWN WHIPPING CREAM POUND CAKE

3 cups granulated sugar.
3 sticks butter, at room temperature
6 eggs
1 teaspoon vanilla
3 cups cake flour
1 cup heavy whipping cream

Cream butter and sugar with mixer until creamy. Beat in the eggs, one at a time, and add the vanilla. On low speed, alternate adding the flour and whipping cream, ending with flour. Do not over mix. Pour into a greased bundt pan, and bake at 300 degrees for 1 1/2 hours. Allow to cool completely. Glaze or just dust powdered sugar over the cake.

10 comments:

Emiline said...

That cake looks amazing! So fluffy.

Happy birthday!!! That's nice that they made you dinner.

How are you doing? Stay safe. Are you going to have to evacuate?

Anj said...

Thanks, Em. So far we are so very lucky with this storm. My heart goes out to those who are in the path of this one.

Lisa said...

Happy Birthday! What a sweet son you have. That's one great looking cake. I love using Swan's Down flour.

Bellini Valli said...

First of all happy belated birthday Anj. I hope all is well and you are enjoying what is left of the summer:D

Carla said...

Happy birthday! Any cake or dinner leftover? ;)

Carla said...

I pick you http://chocolatemoosey.blogspot.com/2008/09/somebody-loves-me.html

Anonymous said...

Love your cakes too

Anonymous said...

I hope that you are safe after the hurricane- please let is know!
Linda Kay

Anonymous said...

I bought a Swans Down Cake Flour Box with this recipe on it a couple of months ago. I made the cake and loved it. Now I can't find a box with the receipe on it. I went on the SwansDown.com to try and find the recipe and it was not listed. My memory of the recipe is that it went into a cold oven at 350 degrees and baked for 1 1/2 hours. Why is your receipe different? Also will you provide the lemon glaze recipe. Thanks for sharing.

Anj said...

Anonymous: In talking with my son he said this cake was almost a comedy of errors. I wrote the recipe as he gave me. He did say he started it in a cold oven. He did mention that it would be best to use a big tube pan rather than a bundt pan as it was a lot of batter and spilled over. He also said it took longer to bake and he had to keep checking it. As far as the glaze, another error he said. He thinks he started to make a basic powdered sugar icing using whipping cream instead of milk and a little butter but then added lemon juice to thin it out as it was too thick. Sorry I can't be of better help. If I find a box of Swans Down flour with the recipe again I'll post it verbatim. Thanks for stopping by.