Estelle's Whipping Cream Pound Cake

We all know that the best recipes are the one's past down from generation to generation. Those, and the ones created by Paula Deen. This recipe was made by my great-grandmother Estelle Cameron Shaw (where I got my name!) and is a family favorite. My sweet Granny always has some available every time we visit. I absolutely adore the crust on this cake and the almond extract makes it delish. Hope you enjoy this recipe past down through the generations!

Ingredients:
2 sticks butter, softened
3 cups sugar
6 eggs
3 cups flour
1/2 tsp salt
1 cup heavy whipping cream
1 tsp vanilla extract
1/2 tsp almond extract

Let all cold ingredients warm to room temperature. Preheat oven to 325 degrees. Cream butter and sugar until light. Add eggs one at a time. Add salt. Alternately mix in flour and whipping cream until well combined. Add extracts. Bake in a bundt or tube pan for 1 hour and 15 minutes, until a toothpick comes out clean. Do NOT open oven for 1 hour. Can be served as is or topped with strawberries, whipped cream, or anything else delicious!

I would like to say, for anyone that knows me, that waiting an hour to open the oven door was excruciatingly painful. Especially since our oven light is broken. So imagine me trying to use a flashlight to see into the oven every couple of minutes. It happened. Make sure your oven light is working before you make this.

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