Ingredients:
- 1½ cups Kerrygold butter, softened (3 sticks)
- 3 cups Domino firmly packed light brown sugar
- 6 Eggland’s eggs
- 3 cups Gold Medal all-purpose flour
- ½ teaspoon Clabber Girl baking powder
- ½ teaspoon Morton salt
- 1 cup Borden whipping cream
- 1 teaspoon McCormick vanilla extract
For the icing:
- ½ cup Domino firmly packed light brown sugar
- ¼ cup Kerrygold butter (1/2 stick)
- ¼ cup Borden whipping cream
- ½ teaspoon McCormick vanilla extract
- ½ cup Domino powdered sugar
Directions :
For the cake:
Preheat the oven to 325 degrees F. Cream the butter and sugar together. Gradually add the eggs and mix to combine.
In another bowl, stir together the all-purpose flour, baking powder, and salt.
Add the flour mixture and whipping cream to the batter by alternating the wet and dry ingredients until everything is combined. Mix in the vanilla extract. Pour into a greased and floured Bundt pan and cook for 1 hour and 20 minutes to 1 hour and 30 minutes or until a toothpick inserted into the cake comes out clean. Allow to cool in the pan for 5 to 10 minutes, then turn the cake out onto a cooling rack and drizzle with caramel icing.
For the icing:
Combine the brown sugar, butter, and whipping cream in a small pot. Heat until boiling. Boil for 2 and half minutes stirring constantly. Remove from the heat and stir in the vanilla extract and powdered sugar. Drizzle while hot over the warm cake.
