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Instructions
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- Cake: Preheat the oven to 325°F. Grease a 10- inch bundt pan with butter or shortening very liberally. Dust pan with flour and set aside. Alternately you can coat the pan with nonstick baking spray.
- Place all the cake ingredients in the bowl of your stand mixer fitted with the paddle attachment. Mix on low for 30 seconds and then increase speed to medium and mix for 3 minutes.
- Pour the batter into the prepared pan and bake for 65-75 minutes, or until a toothpick entered into the center comes out clean.
- Glaze Icing: While the cake is cooling, combine all the icing ingredients into a small saucepan over medium-low heat. Stir continuously until butter is melted and sugar is dissolved. Do not bring to a boil.
- While the cake is still in the pan, poke holes into the top of the warm cake using a knife and pour the glaze evenly onto the cake.
- Allow the cake to cool completely in the pan and then invert the cake onto a serving plate. Cut and serve with whipped cream, if desired.
Notes
Store airtight at room temperature for up to 3 days.
