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I immediately took note of its gorgeous shade of golden brown and perfectly crisp edges.
Add one egg at a time, beating until fully combined after each addition.
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Alternately add half of the flour and whipping cream, beating after each addition until everything is combined.
Be careful not to whip the whipping cream.
Stir in the vanilla extract.
Simply Recipes / Nathan Hutsenpiller
Try not to overmix the batter.
Scrape the batter into a 10-cup bundt panfor insurance, grease and flour the pan.
Place the pan on the center rack ofa cold ovenand set the temperature to 325F.
Simply Recipes / Nathan Hutsenpiller
When the toothpick slides out easily, and no wet bits remain on it, the cake is done.
Allow it to cool for 20 minutes before removing it from the pan.
Then, let it cool completely on a wire rack before serving.
Dust with powdered sugar, and enjoy!
I found myself returning for second and third helpings.
Truthfully, this cake is pretty darn sweet in every sense of the word.
I would highly recommend that you try this retro recipe.
