2 1/2 cups cake flour
1/2 teaspoon salt
1 cup unsalted butter, room temperature
2 1/2 cups granulated sugar
6 large eggs
1 tablespoon vanilla extract
1 cup heavy whipping cream
Mini Bundt Pan

Position rack in center of oven and preheat to 325 degrees F. Generously butter and flour mini Bundt pan.

Sift flour and salt into medium bowl.

Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar and beat until well blended, about 3 to 4 minutes. Add eggs one at a time, beating until well blended after each addition. Beat in vanilla extract. Beat in flour mixture alternately with whipping cream in 3 additions until blended.

Divide mixture among prepared Bundt pans (about scant 3/4 cup batter for each). Bake until tester inserted near center comes out clean, about 38 to 40 minutes. Cool on rack in pans for 15 minutes.

Cut around sides of pan to loosen cakes. Turn out onto rack and cool completely. Drizzle with your choice of glaze. Let stand until glaze is set.

Store in airtight containers at room temperature.