My mother has been praising our neighbor Mrs. Adams’ pound cake for many years. My mother is a self-described cake person (“There are cake people and there are pie people. I’m a cake person.”) who gets dreamy eyed just thinking about this pound cake. So, when Mrs. Adams prepared this cake (among several other desserts) for a neighborhood party, I couldn’t wait to try it. It really was divine. Perfect. When I stopped by to get the recipe I captured the Adams granddaughter four-year-old Marly eyeing the cake.
- 1 lb of Imperial margarine (sticks)**
- 6 eggs (at room temperature)
- 1 lb confectioners sugar
- 3 cups cake flour
- 2 teaspoons vanilla
1 Cream margarine and sugar. Add eggs one at a time and beat lightly, mixing in well after each addition. Add flour and mix well. Add vanilla before, during, and after adding the flour.
2 Pour batter into a stick-free or greased and floured bundt cake pan and bake for 1 to 1 1/2 hours on 325°F. Begin watching the cake at 1 hour. The cake is done when a toothpick inserted into the center comes out clean. Cake should be cracked on top and golden brown.
3 Cool for 5 minutes on a cake rack. Loosen the sides with a knife. Gently remove the cake from the pan while still warm.