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Vintage Whipping Cream Cake

My friend Maia sent me a text asking if I had tried this Vintage Whipping Cream Cake that was taking the internet by storm. I think either the headline was a bit misleading or I'm even more disconnected than I thought. 
This cake should however be showing up in kitchens and gatherings all over this summer. It's delicious! The biggest surprise for me was the super crunchy, sugary crust that forms all over the exterior from baking the cake slowly and starting out in a cold oven. 
Ingredients
1 C Butter, softened
3 C Sugar
6 Eggs
3 C Flour
1 C Whipping Cream
1 1/2 tsp Vanilla Extract
1/2 tsp Almond Extract

Leave butter to soften at room temperature. Pull eggs and whipping cream out about half an hour before you plan to assemble the cake so they can come to room temperature for best results. 
In a large mixing bowl add butter and sugar, cream well. Next add eggs one at a time, beating after each egg. Pour extracts into whipping cream then add flour and whipping cream a third of each at a time alternately until blended.
Grease and flour a bundt cake pan and pour batter into prepared pan. Start in a COLD oven at 325 degrees. Bake one hour and 15 mins. Test for doneness.
Serve sprinkled with powdered sugar, and a side of strawberries and whipped cream if desired. 

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