Ingredients
- Glaze:
- 1 cup butter, softened
- 3 cups sugar
- 6 large eggs
- 1 cup heavy whipping cream
- 1/4 tsp. cream of tartar
- 2 tsp. vanilla extract
- 3 cups cake flour
- 1 1/2 cups powdered sugar
- 2 tbsp. water
- 1/2 tsp. vanilla
- almond brickle chips
Preparation
Step 1
Preheat oven to 350. Grease a bundt pan; set aside.
Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.
Combine cream, cream of tartar and vanilla. Add to butter mixture alternately with flour, beating at low speed just until blended after each addition. Pour batter into prepared pan and bake for 1 hour to 1 hour and 10 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 10-15 minutes; remove from pan and transfer to a serving platter.
Pour glaze over warm cake.
This very moist cake freezes well or keeps up to a week
Glaze:
Combine powdered sugar, water, vanilla and almond brickle chips in a bowl, stirring until well blended.
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