3 c. sugar
1/2 lb. butter, softened
1 c. whipping cream
7 eggs (room temperature)
3 c. flour, sifted twice
2 tsp. vanilla

Butter and flour a 10-inch tube pan. Cream together sugar and butter; add eggs, one at a time, beating well. Mix in half flour mixture, then whipping cream, then other half of flour. Add vanilla. Pour batter into pan.

Set in cold oven. Turn heat to 350 degrees. Bake 1 hour to 70 minutes or until knife
comes out clean. Cool in pan 5 minutes, remove from pan, continue cooling. Wrapped well, this cake keeps several days.