Whipping Cream Pound Cake

2 1/2 cups white sugar
1 cup butter
7 eggs
6 tablespoons cornstarch
2 5/8 cups all-purpose flour
1 cup heavy whipping cream
2 tablespoons vanilla extract

Preheat oven to 350 degrees F(175 degrees C). Grease and flour a 10 inch tube pan. Set aside.

Cream together the sugar and butter until light. Continue beating and add 7 eggs, one at a time; beating well after each egg.

In a separate bowl, mix together flour and cornstarch. Beat half of the flour mixture into the egg and sugar mixture.

Beat in 1/2 cup whipping cream, and then beat in the remainder of the flour mixture. Finish by beating in 1/2 cup more of whipping cream and vanilla.

Pour into prepared pan and bake for about 60 to 75 minutes. Cool on rack for 10 minutes before turning it out onto a serving plate.
Servings:16