This moist, rich cake uses no added butter, but instead uses heavy whipping cream! My husband says it’s one of the best cakes I’ve made all year. The texture is lighter than a traditional pound cake (almost like a sponge cake since the eggs are whipped) but the flavor is still rich - and the crust is super crispy! You can use ingredients straight from the fridge, too. The pan is available at oldcountrykitchenware.com Mile High No Butter Whipping Cream Pound Cake 8 large eggs 6 cups powdered suga

This one is going to be a crowd pleaser! 🤩 🎃 Pumpkin Spice Compound Butter Recipe: 🧈 Ingredients: 1 stick (½ cup) salted butter, softened 2 tablespoons pumpkin puree 1 tablespoon brown sugar ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg ⅛ teaspoon ground cloves (optional for extra warmth) ¼ teaspoon vanilla extract (optional for sweetness) 🥣 Mixing Instructions: 1. Soften the butter: Let the stick of salted butter sit at room temperature until soft but not melted. 2. Combine ingredient