Preheat oven to 350 degrees Fahrenheit. Grease two ribbed loaf pans with baking spray with flour.

Combine flour, baking powder and salt and set aside.

In the bowl of your mixer, cream the butter. Gradually add sugar and mix until sugar is incorporated.

Add vanilla and eggs, one at a time. Scrape down sides of bowl if needed. Add dry ingredients alternating with the heavy cream.

Divide batter between the two prepared pans.

Bake for 25 to 35 minutes until golden and a cake tester comes out clean when inserted into the center of the cake.

Let cool for five minutes on cooling rack. Invert cake onto platter. Let cool completely before glazing.

Combine brown sugar, heavy cream and butter in a saucepan over low heat. Stir until sugar dissolves.

Increase heat and bring to a boil for three minutes.

Add sifted confectioners’ sugar and whisk until smooth. Cool to lukewarm and drizzle or pipe over the tops of both cakes.