3 cups of sugar
1 cup real butter at room temperature (no substitution), salted or unsalted, recommended
6 large eggs at room temperature
3 cups of all-purpose sifted flour (recommended brand)
1 cup unbeaten whipped cream (also known as heavy cream)
1 tablespoon of pure vanilla extract I use this.
Preheat the oven to 325 degrees F.
Spray a 10-inch skillet with non-stick spray or a pan of flour and grease, whichever you prefer. I recommend this tube pan or this bundt pan. *If you have a 2 piece 10 inch tubular pan, wrap aluminum foil around the outside of the pan to prevent the dough from leaking out.
In the blender bowl, beat the butter over medium heat until smooth. Add sugar and mix until smooth, about 2-3 minutes on medium speed.
Add the eggs, one at a time, beating well after each addition.
Add the flour and cream alternately to the sugar mixture, starting and ending with the flour.
Add the vanilla and mix at low to medium speed until well combined.
Pour dough into a 10-inch tube or pan.
Bake for 1 hour and 15 minutes at 325 degrees F
Cool in the pan for 20 to 25 minutes before inverting into a serving tray to cool completely.
Store in an airtight container on the counter for 3 to 4 days.