2 sticks butter, softened
3 c. sugar
6 eggs
3 c. cake flour
1/2 pt. whipping cream
1/4 tsp. cream of tartar
1 1/2 tsp. vanilla

Cream butter and sugar. Add eggs separately, beating well after each addition. Mix whipping cream, cream of tartar and vanilla. Add this mixture alternately with the cake flour; beat well. Pour batter into well greased Bundt pan. Bake at 350 degrees for 1 hour to 1 hour and 10 minutes.

OPTIONAL GLAZE:

1 1/2 c. powdered sugar
2 tbsp. water
1/2 tsp. vanilla
Heath brickle bits

This cake is very moist and freezes well, or keep for a week without freezing.