Bake: 325 degrees for about 50 min.
Cream butter, gradually adding sugar. Combine well on medium speed. Add eggs 1 at a time beating well after each addition. Add flour and cream alternately beginning and ending with flour. Add vanilla. Pour into any bunt pan and bake about 50 min.
Cool in pan for 15 minutes.
~Make sure to spray the bunt pan with Pam.
~My favorite thing with this cake is strawberries mixed with sugar or chocolate sauce. Chocolate Sauce (It's amazing when you put both on it too)
The story about this cake was my mother in law made it for the first time and under cooked it. So that left the center a bit gooey. It tasted a bit like cake batter. We all loved it. From that time on we always undercooked it and it became know as the ooey gooey cake. This is the cake I make every year for my birthday. So don't let it cook too long. It may not need 50 minutes depending on the bunt pan you use. The tooth pick you stick in the middle should come out a bit gooey. If you don't like gooey then cook away. It tastes like a wonderful pound cake.
Bunt Pan (purchase at Chefs Catalog) This is the Bunt pan I use and really like for this recipe.
Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!