You can change the flavor of the cake by omitting the vanilla and substituting another flavoring such as lemon, orange or rum... Also cake flour is a delicate soft wheat flour. For the most accurate measurement, always sift the cake flour before measuring it. If you choose to substitute all purpose flour, use 2 tablespoons less per cup. All purpose flour is presifted so don't sift it again..

1	cup	butter or margarine, softened
3	cups	sugar
6	large	eggs
3	cups	sifted cake flour
1	cup	whipping cream
2	tea.	vanilla extract
		powdered sugar
		Garnishes = fresh strawberries, fresh mint sprigs

• Beat butter at medium speed of an electric mixer until creamy - gradually add 3 cups sugar, beating well. Add eggs, one at a time, beating after each addition. Add flour to creamed mixture alternately with whipping cream, beginning and ending with flour.
• Mix just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10 inch Bundt pan.
• Bake at 325 degrees for 1 hour and 15 minutes. Let cool in pan 10 minutes. Remove from pan - let cool completely on a wire rack. Sift powdered sugar over cake and garnish if desired.