Be sure to use at least 35% butterfat heavy cream.
There’s no butter in this cake, just the cream itself. So it has to be awfully high fat cream to do the job that 80% butterfat butter would normally do.
From the box of A.D. from Lutz, Florida, by way of Pennsylvania in the 1940s, and originating in Ohio in the 1920s.
2 cups flour in crock
1 cup sugar
2 tsp. baking powder
Pinch of salt
1 cup cream
Cream Cake method (provided by Yesterdish)
- Mix dry ingredients; set aside. Separately, stir together cream and vanilla.
- Beat egg until pale.
- Alternate adding dry ingredients and cream mixture to the egg, one-third at a time.
- Bake in one 9″ pan or two 8″ layers, 25 to 30 minutes, at 350 degrees.