The original Whipping Cream Cake recipe is as follows:
1 cup butter
3 cups sugar
3 cups flour
1 carton (1/2 pint) whipping cream
2 tsp vanilla
Leave butter to soften at room temperature. Add sugar and cream well. Add one egg at a time, beating after each egg. Add flour and whipping cream (do NOT whip) alternately and add vanilla. Start in a COLD oven at 325 degrees. Bake one hour and 15 mins. Test for doneness.
Note that the recipe calls to start by putting the cake in a cold oven. As Courtney Kassel explains via Food52, this is an important step in a cake like this one, which is meant to be dense. “Baking from cold and warming up only to a relatively low heat (325°F) ensures the cake can slowly cook all the way through, before the outside browns or burns,” she writes.
Remembering a great artist with her beautiful song and video:
This one is half ground beef and half ground pork with all the usual add-ins. Just for fun I cooked it inside an inverted bread tin, on a foil lined tray, uncovering it at the end to make sure the glaze toasted properly. It turned out dense but tasty. I should have used more bread crumbs. I was thinking about using buttermilk but went with plain milk. Naturally, nothing was measured. I call it slap dash cooking – a dash of this, a dash of that, and a slap to the forehead when I remember what I forgot.