Hazel Huitt's Buttermilk Pound Cake - Buttermilk Pound Cake

• 3 cups (700 ml) sugar
• 1 cup (225 ml) softened butter
• 5 eggs, separated
• 3 cups (700 ml) of all-purpose flour
• 1 tsp (5 ml). salt
• 1/3 tsp (2 ml). baking soda
• 1 cup (225 ml) buttermilk
• 1-1/2 tsp (7 ml). vanilla flavoring

1. Preheat oven to 350 degrees (175 C.).
2. Grease a Bundt or angel food cake pan completely with solid shortening, then flour it completely.
3. Sift the flour salt and baking soda together and sit aside.
4. Cream the butter and 2-1/4 cups (525 ml) of the sugar together.
5. Add the egg yolks, one at a time.
6. Add the flour mixture to this, alternating with the buttermilk.
7. Mix throughly.
8. Beat the egg whites until frothy and start adding the 3/4 cup (175 ml) of sugar to them, until they are stiff.
9. Take a large spoon and fold the egg whites into the cake mixture, this takes awhile, then add the vanilla flavoring, and mix in well.
10. Pour the mixture into the prepared cake pan, and bake on 350 degrees (175 C.) for 1 hr.
11. and 15 mins.
12. Bake cake on the middle oven rack.
13. Cool the cake in the pan completely before removing it.

sugar, butter, eggs, flour, salt, baking soda, buttermilk, vanilla flavoring

Taken from online-cookbook.com/goto/cook/rpage/000C29 (may not work)