Danish Whipped Cream Cake
Submitted by cowgirl on May 13, 2003 at 8:33 am

DESCRIPTION
Danish whipped cream cake

SUMMARY
Yield 0 File under cakes
INSTRUCTIONS

Aka Danish loaf cake by maida heatter.
This is about my favorite “butter”cake. It’s easy to make, light, moist and dropdead gorgeous. Recipe calls for baking it in loaf pans and sprinkling with pine nuts and glazing with kirsch liquor cake but I do it in round layer pans or a bundt pan most of the time and serve it plain (bundt) or use as yellow or white cake base (layers).

3 c sifted ap flour
4 tsp. baking powder
½ tsp. salt
2 c whipping cream
2 tsp. vanilla
½ tsp. almond extract
2 c sugar
4 lg. Eggs

prepare pan(s) of your choice, heat oven to 375° .

sift flour, baking powder and salt. Whip cream & vanilla & almond e. until cream holds a shape. At medium beat in the sugar all at once, then the eggs one by one. This will thin the cream – no worries. Beat in dry ingredients on low, scraping bowl once or twice. Spread batter in pan(s) and bake layer for about 30 min., bundt for about 50 minutes (after 20 min I lower the heat to 350° or loafs for 1 hr.)
cool in pan a bit, then turn out onto racks.

Note: directions shortened by me.
I also like to use ground nuts for part of the flour to make a nut-cake.