IMPERIAL POUND CAKE

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Imperial Pound Cake image

This recipe appeared in the St. Louis Post Dispatch. It apparently dates back 50+ years and was original published by Imperial Margarine.

Provided by GlamAtomic

Categories     Dessert

Time 1h20m

Yield 1 Cake, 12 serving(s)

Number Of Ingredients 6

1 lb margarine, room temperature (not soft or reduced fat, Imperial Margarine sticks are recommended)
1 lb powdered sugar
6 eggs
1 teaspoon vanilla extract
3 cups cake flour
chopped nuts and extra powdered sugar (to garnish)

Steps:

  • Preheat oven to 325 Degrees Fahrenheit.
  • Grease and flour a large tube pan.
  • In a large bowl, beat Margarine and Sugar until light and fluffy.
  • Beat in Egs, one at a time.
  • Beat in Vanilla.
  • Slowly add Flour, beating until well mixed.
  • Pour batter into the prepared pan.
  • Sprinkle lightly with powdered sugar and nuts if desired.
  • Bake for 1 hour to 1 1/2 hours, or until cake is golden brown and toothpick inserted comes out clean.
  • Cool in pan for 10 minutes.
  • Remove from pan and cool completely.
  • Enjoy!

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