Whipping Cream Pound Cake

CAKE
3 sticks salted butter (softened)
3 cups granulated sugar
6 eggs
3 cups sifted Swans Down Cake Flour
1/2 pint heavy whipping cream
1/2 tsp vanilla extract
GLAZE
2 cups sifted confectioners sugar
1/2 stick butter (melted)
2 tbsp heavy whipping cream
.5 tsp vanilla extract

We used a bundt pan and if worked fine.

Preheat oven to 325. Butter and lightly flour 10 inch tube pan. Sift Swans Down Cake Flour then lightly spoon 3 cups cake flour into measuring cup.

Combine sugar and butter until creamy in large bowl. Add eggs one at a time, beating well after each addition. Add in flour and whipping cream, alternately. Stir in vanilla. Pour into prepared tube pan.

Bake for approximately 1 hr 15 minutes to 1 hr 30 minutes or until long tester inserted to reach in middle of cake comes out completely clean. Cool completely.

GLAZE
Combine confectioners sugar and butter in medium size bowl. Stir in 2 tbsp heavy cream. Add 1/2 tsp vanilla extract. Beat until smooth and creamy; add more cream 1 tbsp at a time if necessary. Drizzle over cooled cake.

Serving Size: 18 servings

Number of Servings: 18

Recipe submitted by SparkPeople user LAC936.