Dense Cream and Butter Cake

    (56)
    1 hour 40 minutes

    This cake is perfect for multi-layers, and building 3-D cakes due to it's firm, fine texture. This recipe suggests using a ring tin, but you could as easily use a different shape tin, just be mindful of any changes needed in the cooking time.


    57 people made this

    Ingredients
    Serves: 16 

    • 2 1/2 cups (500g) white sugar
    • 250g butter
    • 7 eggs
    • 6 tablespoons (50g) cornflour
    • 330g plain flour
    • 1 cup (250ml) thickened cream
    • 2 tablespoons vanilla essence

    Directions
    Preparation:25min  ›  Cook:1hour15min  ›  Ready in:1hour40min 

    1. Preheat oven to 180 degrees C. Grease and flour a 25cm ring tin. Set aside.
    2. Cream together the sugar and butter until light. Continue beating and add 7 eggs, one at a time; beating well after each egg.
    3. In a separate bowl, mix together flour and cornflour. Beat half of the flour mixture into the egg and sugar mixture.
    4. Beat in 1/2 cup cream, then beat in the remainder of the flour mixture. Finish by beating in the remainder of the cream and vanilla.
    5. Pour into prepared tin and bake for about 60 to 75 minutes. Cool on rack for 10 minutes before turning it out onto a serving plate.
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    Reviews and Ratings
    Global Ratings:
    (56)

    Reviews in English (49)

    by
    33

    I made this pound cake yesterday and was very pleased with the results. I followed the recipe exactly, making no substitutions or changes. If you like an old fashioned, dense, moist, and flavorful pound cake, then this is the cake for you. Like other reviewers I was nervous about the amount of vanilla called for, but I am so glad that I used the full amount. It gives great flavor without being over powering. This pound cake is clearly deserving of more than 5 stars. Thank you for a truly WONDERFUL recipe - one that I will look forward to making again and again.  -  04 Jun 2005  (Review from Allrecipes USA and Canada)

    by
    32

    I made this easy on myself - measured out 2-1/2 c. of flour, and 1/4 c. plus 2 T. cornstarch. For some reason I have a tendency to make a lot of pound cakes and I've tried a good many of them. This recipe, while very good, is not my favorite. It's a beautiful cake in terms of texture, density and crumb. It's also very rich and moist, which was to be expected with the whipping cream and so many eggs. But it's almost TOO rich and eggy for a pound cake - 4-6 eggs, I've found, is perfect. I like that yellow "egginess" in a yellow layer cake, but didn't like it here. Also, it was a little too heavy on the vanilla for my tastes. Beware, this cake IS yellow, so keep that in mind if you're a doing a wedding cake or other cake where you want it to be more white.  -  20 Jan 2011  (Review from Allrecipes USA and Canada)

    by
    32

    Made this cake the other day. My family just loved this cake. Dense,firm, and the crumb was very fine. Easy and tasty what a great combination. I wasn't sure about the amount of vanilla but I am sure glad I used the full amount a really nice vanilla flavor. I made the recipe Strawberry fluff (All Recipes) to go with it I didn't frost the cake but I added a spoon to each slice how pretty and delicious.  -  05 Sep 2003  (Review from Allrecipes USA and Canada)

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