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Italian Pound Cake




Source of Recipe


Mary Sethia


List of Ingredients




6 extra large eggs
1 box confectioner's sugar (powdered sugar, 16 oz.)
1 lb. margarine, preferably Blue Bonnet or Imperial
3-1/4 cups cake flour (SoftasSilk or an alike)
1 tsp. pure vanilla extract
1 tsp. almond extract


Recipe



Allow your eggs to be at room temperature. Set out margarine in your mixing bowl to come to room temperature. When margarine is soft, beat well with electric beater until it is light and fluffy. Now slowly add the entire
box, little by little and keep beating in the sugar into the margarine. Now add two eggs, beat into the mixture and then add 1 cup of the cake flour and
beat in the mixture. Keep doing this until all is used up. Make sure you do alternate; eggs, and then the flour. Now add the extracts and beat again
until well blended.

Spray two 4 x 8 baking rectangle loaf pans which are teflon or coated with something non-stick. Put equal amounts of the batter into each small pan.
Rap one time of the counter with each pan so air escapes and you don't have holes in your cake. Now place in preheated 325 oven and wait until the tops
split and brown on top. (About one hour) Wait another 10 minutes after they come from the oven and take out of pans. Wrap and freeze when completely
cool.

Note: If you find the batter a bit too thin, just add another 1/4 cup of the cake flour. Out here in Arizona where it is so darn hot all the days (110 yesterday), sometimes the batter is a bit thin, so I just add 1/4 more of the flour and it turns out perfect.