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Do NOT Preheat oven.
Butter and lightly flour a 10-inch tube pan or bundt pan.
In a large mixing bowl, cream butter, and then gradually add sugar, beating on medium speed until creamy.
Add eggs, one at a time, beating just until blended after each addition.
Add Swans Down Cake Flour and heavy whipping cream alternately beating on low speed until just blended.
Add vanilla; for richer flavor, add additional 1 ½ teaspoon vanilla extract.(Already included in ingredients)
Pour into prepared pan.
Put batter in COOL oven. Bake approximately 1 hour and 15-30 minutes or until a long tester inserted in center of cake comes out completely clean.
Cool in pan on wire rack 15-20 minutes.
Remove from pan and cool completely on wire rack.
GLAZE: Combine confectioners’ sugar and butter in medium size bowl.
Stir in 2 tablespoons of the heavy cream.
If desired, add 1½ teaspoon of vanilla extract.
Beat until smooth and creamy, adding more cream 1 tablespoon at a time if necessary.
Drizzle over cooled cake.