Whipping Cream Pound Cake

• 1 ½ cups (3 sticks) salted butter, softened
• 3 cups white granulated sugar
• 6 large eggs, room temperature
• 3 cups Swans Down Cake Flour, sift before measuring
• ½ teaspoon vanilla extract
• ½ pint heavy whipping cream

GLAZE (optional)

• 2 cups sifted confectioners’ sugar
• ¼ cup (½ stick) butter, melted
• 2-4 tablespoons heavy cream
• 1/2 teaspoon vanilla or almond extract, optional

Preheat oven to 325°F.

Butter and lightly flour a 10-inch tube pan or bundt pan (if using a bundt pan, make sure butter and flour completely coat indentations from designs so cake won’t stick in them).

In a large mixing bowl, cream butter, and then gradually add sugar, beating on medium speed until creamy. Add eggs, one at a time, beating just until blended after each addition. Add Swans Down Cake Flour and heavy whipping cream alternately beating on low speed until just blended as over beating will yield a dry and heavy cake. Add vanilla; for richer flavor, add additional 1 ½ teaspoon vanilla extract. Pour into prepared pan.

Bake approximately 1 hour and 15-30 minutes or until a long tester inserted in center of cake comes out completely clean.  Cool in pan on wire rack 15-20 minutes. Remove from pan and cool completely on wire rack.

GLAZE

Combine confectioners’ sugar and butter in medium size bowl. Stir in 2 tablespoons of the heavy cream.  If desired, add ¼ teaspoon of almond extract or ½ teaspoon of vanilla extract. Beat until smooth and creamy, adding more cream 1 tablespoon at a time if necessary. Drizzle over cooled cake.