Pound Cake

• 2 cups sweet butter at room temperature, plus butter for greasing cake pan
• 1 1/2 cups sugar
• 9 eggs, separated
• 2 tablespoons brandy
• 1 teaspoon vanilla
• 4 1/2 cups cake flour, sifted
• 1/2 teaspoon salt

1. Preheat oven to 325 degrees.
2. With an electric mixer, cream the butter with the sugar until it is fluffy.
3. Add egg yolks one at a time while mixing at medium-high speed; blend well.
4. Stir in brandy and vanilla.
5. Mix the flour and salt.
6. Sift this into the butter-egg mixture, and blend well.
7. Beat egg whites until stiff.
8. Fold whites into the batter with a rubber spatula.
9. Pour this into a buttered 10-inch cake pan, or two smaller ones.
10. Bake for one hour, or until the cake pulls away from the sides of the pan and a knife inserted into the middle comes out clean.
11. Cool on a rack.

sweet butter, sugar, eggs, brandy, vanilla, cake flour, salt

Taken from cooking.nytimes.com/recipes/2405 (may not work)