Aunt Alice'S Pound Cake

• 1 lb. butter (2 sticks Land O Lakes lightly salted and 2 sticks Parkay)
• 2 2/3 c. sugar
• 8 medium eggs
• 8 Tbsp. Carnation cream
• 3 1/2 c. sifted flour (White Lily plain flour)
• 2 tsp. vanilla flavoring

1. Separate eggs; whip egg whites.
2. Add 6 level tablespoons sugar while beating.
3. Place this mixture in refrigerator until rest of cake is mixed.
4. Cream butter; add gradually the remaining sugar and whip until light.
5. Add egg yolks about 2 at a time, beating well after each addition.
6. Add flour and cream alternately.
7. Whip until mixture is light as possible (use low speed on electric mixer).
8. With mixer still at low speed, whip in the egg whites only long enough to mix well.
9. Pour into lightly greased 10 x 4-inch tube pan.
10. Bake for 1 hour and 25 minutes at 300u0b0.

butter, sugar, eggs, carnation cream, flour, vanilla flavoring

Taken from www.cookbooks.com/Recipe-Details.aspx?id=649081 (may not work)