Whipping Cream Pound Cake with Glaze
3 sticks salted butter, softened
3 cups sugar
3 cups sifted cake flour
1/2 pint (1 cup) whipping cream
1/2 teaspoon vanilla extract
Preheat oven to 325 F. Butter and lightly flour 10 inch tube pan. Sift 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 hour 15 minutes – 1 hour 30 minutes or until long tester is inserted to reach middle of cake and it comes out completely clean. Cool completely.
For richer vanilla flavor, add an additional 1 1/2 tsp. vanilla.
2 cups sifted confectioners sugar
1/2 stick (1/4 cup) butter, melted
2 tablespoons heavy cream
extract/flavoring, if desired
Combine confectioners sugar and butter in medium size bowl. Stir in 2 tablespoons of heavy cream. If desired, add 1/4 teaspoon of almond extract or 1/2 teaspoon vanilla extract for flavor. Beat utnil smooth and creamy; add more cream 1 tablespoon at a time, if necessary. Drizzle over cooled cake.