Imperial Pound Cake

Submitted by GlamAtomic

"This recipe appeared in the St. Louis Post Dispatch. It apparently dates back 50+ years and was original published by Imperial Margarine."

 

• Ready In: 1hr 20mins
• Ingredients: 6
• Yields: 1 Cake
• Serves: 12

ingredients

• 1 lb margarine, room temperature (not soft or reduced fat, Imperial Margarine sticks are recommended)
• 1 lb powdered sugar
• 6 eggs
• 1 teaspoon vanilla extract
• 3 cups cake flour
• chopped nuts and extra powdered sugar (to garnish)

directions

1. Preheat oven to 325 Degrees Fahrenheit.
2. Grease and flour a large tube pan.
3. In a large bowl, beat Margarine and Sugar until light and fluffy.
4. Beat in Egs, one at a time.
5. Beat in Vanilla.
6. Slowly add Flour, beating until well mixed.
7. Pour batter into the prepared pan.
8. Sprinkle lightly with powdered sugar and nuts if desired.
9. Bake for 1 hour to 1 1/2 hours, or until cake is golden brown and toothpick inserted comes out clean.
10. Cool in pan for 10 minutes.
11. Remove from pan and cool completely.
12. Enjoy!

Reviews

[Susan Cuomo-Heneghan]

I have yet to taste a better pound cake. This recipe has been in the family for as long as I can remember. But we called it "Joan's Pound Cake" because it was my older sister, Joan's signature cake. We always used regular flour, sifted 3X and it was perfect.