Today I am channeling Paula Deen because this recipe begins with a pound of butter and a pound of sugar. Best to serve when you have a bunch of guests over.
It is from a family friend, Gloria and baked in a Bundt pan. It is a classic old school cake recipe in the best sense. In future if you have less than say 4 people, I would suggest making in a small loaf pan because a Bundt pan is just way too much for the two of us. Insert comments from my husband here “Why did you make such a big one, I keep eating it all.” Recipe follows. I added teaspoon of orange extract and cup of chopped walnuts. Delicious.
1 pound room temperature butter (keep a little extra or wrappers in order to butter pan
1 pound box confectioner’s sugar
1 teaspoon vanilla extract (can add 1 tsp. orange or lemon for additional flavor)
6 extra-large eggs
3 cups all-purpose flour
10” Bundt pan
Large deep bowl for mixing
Preheat oven to 350 degrees on middle rack of oven
Beat butter, sugar, and vanilla extract together until creamy. –hour 15 minute
Add 1 cup of flour and 2 eggs at a time to incorporate slowly.
Pour into greased pan (most baking pans are non-stick so you can grease with wrappers left over from butter*)
Bake one-hour to one–hour 15 minutes until LIGHT golden color.
*Cake sides come out much smoother by greasing a little but DO NOT use Crisco.
For holidays you can add glazed cherries, walnuts, chocolate, etc.
Thank you Gloria.