Powdered Sugar Pound Cake           


Ingredients

1 1/2 Cups Butter Or Margarine; at
- room temperature
1 Pound Powdered Sugar un-sifted
6 Large Eggs
1 Teaspoon Vanilla Extract
2 3/4 Cups Cake Flour; sifted
1/4 Cup Almonds, Sliced; -optional

Instructions

In a large bowl, beat butter with an electric mixer until creamy. Sift
powdered sugar; gradually add to butter, beating until mixture is light and
fluffy. Beat in eggs, 1 at a time, beating well after each addition. Beat
in vanilla. Gradually beat flour into creamed mixture.
Heavily butter a 10-inch (12 cup) plain or decorative tube pan; add sliced
almonds (if used), then tilt pan to coat inside surface with nuts. Or
butter pan and dust with flour. Scrape batter into pan and smooth top
surface.
Bake in a 300 degree oven until a slender wooden pick inserted in center
comes out clean, about 1 1/2 hours. Let cool in pan on rack for 5 minutes;
run a knife around edges of tube to loosen center of cake, then turn out
onto rack to cool. Serve warm or cool, cut into thin slices. If made
ahead, store airtight for up to 2 days.

Yield: 10 Servings