Preheat oven to 325 degrees. Grease and flour a bundt pan. Set aside.

In a medium size bowl, whisk together the flour, baking powder, and salt. Set aside.

Stir the milk and 1/4 cup heavy cream together in a small bowl.

In the large bowl of your mixer, cream together sugar and butter until light and fluffy; about 5 minutes.

Add the eggs one at a time mixing well between each addition. Add vanilla extract.

Turn mixer to low and alternate adding flour mixture and milk mixture in 3 additions; beginning and ending with flour mixture.

Scoop 1/2 the batter into a separate bowl. With the mixer on low, slowly add 1 c. kahlua to the remaining 1/2 batter. Mix until well combined.

Pour 1/2 of the kahlua batter into the prepared bundt pan. Spoon vanilla batter over the top, then finish with remaining 1/2 kahlua batter.

Bake for 55-60 minutes at 325 degrees or until a toothpick comes out clean. Allow to cool for 15 minutes in the pan, then turn out onto a wire rack and top with glaze.

Whisk together sifted powdered sugar, heavy cream and kahlua until smooth. Pour over warm cake.