There isn’t any butter in this cake – instead, all of the butterfat comes from heavy whipping cream that’s whipped up to form the base of the batter. I love cakes that are unadorned, Bundt cakes in particular. I also love this pan, the simplicity of the patterns. I keep looking for recipes that call for a 10-cup Bundt, just so I can use this pan. The cake is lighter than a pound cake, good but not outstanding.

• Whipped Cream Cake (Rose’s Heavenly Cakes, p. 29)