Published in Gourmet Magazine sometime in the 1960’s, this became a family and personal favorite.
|3||tsp. baking powder|
|1||cup (2 sticks) softened butter|
|¼||cup light cream (more milk works fine, too)|
1. In a large bowl of an electric mixer, combine dry ingredients. Make a well in the center and add butter, milk and vanilla. Beat mixture for 5 minutes.
2. Add eggs, one at at time, and cream, beating thoroughly after each addition.
3. Pour batter into well-oiled 10” tube pan and bake at 325º for 1½ hours or until it tests done. Cool completely on a wire rack and remove from pan.