Makes 10 servings
Butter and flour to prepare the pan
1 cup (2 sticks) butter, softened
3 cups sugar
7 eggs, at room temperature
3 cups cake flour, sifted twice, divided
1 cup ( 1/2 pint) whipping cream
2 teaspoons vanilla extract
1. Butter and flour a 10-inch tube pan; set aside.
2. In a large bowl, beat butter and sugar with an electric mixer at high speed until soft and smooth, about 2 minutes.
3. Reduce speed to medium. Add eggs, one at a time, mixing well after each addition. Stop mixer and scrape down the sides of the bowl with a rubber spatula before adding each egg.
4. Add 1 1/2 cups sifted flour and mix until combined. Add whipping cream, remaining 1 1/2 cups flour and the vanilla. Beat for 1 minute. Pour batter into prepared pan.
5. Bake in a preheated 350-degree oven until a sharp knife inserted into the cake comes out clean, about 1 hour.
6. Let cake cool in the pan on a wire rack for 5 minutes. Remove cake from pan and let cool on rack for 2 hours.
7. Serve, or wrap tightly and store in the refrigerator up to five days.