Pound Cake

Ingredients

2 cups Roberts Butter or Margarine
1 pound powdered sugar, sifted
6 Roberts Eggs
3 cups flour, sifted
1/2 teaspoon salt
1 teaspoon vanilla extract

Preparation

Cream butter or margarine thoroughly; gradually add the powdered sugar, keeping mixture light and fluffy. Add eggs, 1 at a time, beating well after each addition. Combine flour and salt; gradually add to creamed mixture; stir in vanilla extract. Pour into a well-buttered and floured 9 or 10 inch tube pan. Bake at 350° for 60 minutes, or until a wooden pick inserted in center tests clean. Cool cake in pan 10 minutes; remove from pan and cool completely. If desired, serve with a fruit sauce.

Recipe Contributed By: Sister M. Lucia C.PP.S. Lincoln, Nebraska

Yield: 10 to 12 servings

Notes:

Pound Cake is delicious plain, with a fruit sauce or with creamy Roberts Ice Cream.

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.