JUST-MARRIED POUND CAKE

Just-Married Pound Cake image

Yield serves 12

Number Of Ingredients 5

1 1/2 cups (3 sticks) Blue Bonnet margarine, room temperature
1 1-pound box confectioners' sugar, box reserved
6 large eggs, room temperature
1 pound sifted cake flour
1 teaspoon vanilla extract

Steps:

Preheat the oven to 300°F. Grease and flour a 9-inch tube pan.
Using a heavy-duty mixer, cream the margarine and sugar until the mixture is very light and fluffy, about 5 minutes.
One at a time, break the eggs into a small bowl, then add one at a time to the batter, beating only as long as it takes to break another egg into the small bowl between additions. Scrape down the sides of the mixing bowl.
Measure the sifted flour into the empty confectioners' sugar box, filling it to the top. Add the flour to the sugar and egg mixture, stirring gently on low speed. Scrape the sides of the mixing bowl. Add the vanilla and mix again.
Pour the batter into the prepared pan and bake for 1 hour, or until the center is set. Check for doneness by touching the surface lightly with your fingertip or by inserting a toothpick in the center; it should come out clean.
Cool the cake in the pan for 10 minutes, then run a thin knife or spatula between the cake and the pan to loosen the edges and invert the cake onto a wire rack.
From Gwen
I can't believe I made this cake!