Cream Cake

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.

Cream Cake

2 cups flour in crock
1 cup sugar
2 tsp. baking powder
Pinch of salt

Mix dry.

1 egg
1 cup cream
Flavor [vanilla]

Cream Cake method (provided by Yesterdish)

  1. Mix dry ingredients; set aside. Separately, stir together cream and vanilla.
  2. Beat egg until pale.
  3. Alternate adding dry ingredients and cream mixture to the egg, one-third at a time.
  4. Bake in one 9″ pan or two 8″ layers, 25 to 30 minutes, at 350 degrees.

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