Powdered Sugar Pound Cake

Recipe Ingredients

1 1/2 cups	297g / 10oz	Butter or margarine - at room temp
1 lb	454g / 16oz	Powdered sugar - unsifted
6 lbs	2724g / 96oz	Eggs (large)
1 teaspoon	5ml	Vanilla extract
2 3/4 cups	171g / 6oz	Cake flour - sifted
1/4 cup	23g / 0.8oz	Almonds - sliced, optional

Recipe 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 300F 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.

Source:
The Best of Sunset - Page 13

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