Traditional Pound Cake

• 1 lb. butter (2 c.)
• 1 lb. sugar (3 c.)
• 1 1/2 tsp. salt
• 10 eggs, separated
• 1 lb. sifted flour (3 1/2 c.)
• 1 tsp. vanilla flavor
• 1 tsp. orange flavor (if desired)
• 1/2 c. walnut meats (optional)

1. Grease a large "horn cake pan" or Bundt pan with oil or margarine.
2. Line the bottom with brown paper and grease again. Cream butter, salt and sugar by hand for approximately 3/4 of hour (having butter at room temperature to begin with).
3. After the 3/4 hour hand mixing, start the balance of recipe mixing with the electric mixer.
4. Add egg yolks, beaten until thick and lemon colored.
5. Add beaten egg whites (beaten until stiff).
6. Turn the mixer down.
7. Add the flour, a little at a time.
8. (It will seem like too much flour, but it is not.)
9. Beat for 5 minutes; add flavoring. Bake in the deep pan, slow oven at 250u0b0 to 300u0b0 for approximately 2 1/2 hours or until a straw inserted comes out clean.
10. Do not fill the deep baking pan more than 2/3 full.
11. Would be a good idea to prepare a medium size pan for the balance of cake.

butter, sugar, salt, eggs, flour, vanilla flavor, orange flavor, walnut meats

Taken from www.cookbooks.com/Recipe-Details.aspx?id=822503 (may not work)