3 cups sugar
3 sticks butter, softened
6 eggs, room temperature
3 cups sifted Swans Down Cake Flour
(add 1 cup extra flour so that batter in fluted bundt pan form crunchy "bear claws when batter fill the top of the flutes.)
1/2 pint heavy whipping cream
2 TBLS vanilla
1. DO NOT preheat oven.
2. In a large bowl, combine sugar and butter until creamy.
3. Add eggs one at a time.
4. When well mixed, add flour and whipping cream alternately.
5. Add vanilla.
6. Pour into well greased large tube pan or large fluted bundt pan.
7. Bake at 325 degrees F for 1 1/2 hours.
8. Cool completely.
2 cups sifted powdered sugar
1/4 cup butter, melted
2-4 TBLS heavy whipping cream
Extract flavoring (orange, almond, vanilla, coconut, rum)
Combine powdered sugar and butter in medium size bowl. Stir in 2 TBLS of heavy whipping cream. Add 1/4 tsp of almond extract or 1/2 tsp of vanilla for flavor. Beat until smooth and creamy. Add more cream, 1 TBLS at a time if necessary. Drizzle of cooled cake.