Cloverbloom Pound Cake
Another OLD recipe from my grandmother, cut off of a box of Armour's Cloverbloom butter. Lovely old fashioned flavor.
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DIRECTIONS
- Cream butter until fluffy.
- Add sugar gradually and continue to cream after each addition.
- Add egg yolks which have been beaten until thick and lemon colored.
- Beat egg whites until stiff but not dry and fold into batter.
- Fold in flour, powder and salt sifted together.
- Add vanilla and pour into a loaf pan which has been lined with oiled paper.
- Bake at 325* for 1 1/4- 1 1/2 hours.
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