Recipe - Entenmanns Pound Cake

WALDINE VAN GEFFEN VGHC42A
One half pound Real butter or margarine
2 cup Powdered sugar
3 lg Eggs
1 2/3 cup Flour
1 tablespoon Lemon extract or vanilla

Preheat oven to 325~. Spray an 81/2" Pyrex loaf dish with Pam. Cream
butter with sugar on high speed of mixer for 5 minutes. Add 1 egg and then
a little flour, beating 2 minutes. Add 2nd egg and half of remaining flour
and beat 2 minutes. Add 3rd egg, rest of flour and extract, beating 2
minutes. Spread thick and creamy batter evenly in prepared loaf dish. Bake
65 minutes or until tester inserted into center comes out clean. Cool in
baking dish on wire rack 30 minutes. Remove from dish. Slice 1/2" thick. If
freezing, be sure to slice before freezing loaf. Thaw to use within 6
months. Source: Gloria Pitzer
Posted to EATL Digest 26 Sep 96

Date: Fri, 27 Sep 1996 07:20:28 0400

From: Lilia Prescod lprescod@ITRC.UWATERLOO.CA