Old-Fashioned Pound Cake Pan: 10" tube, well-greased and floured Preheat oven: 325°F Baking time: 1 1/4 - 1 1/2 hours 4 c. cake flour, sifted before measuring (1#) 1/2 tsp. salt 2 c. unsalted butter (1#) 2 c. granulated sugar (1#) 10 whole e-g-g-s (1#) 1 tsp. vanilla extract } or use 2 tsp. vanilla extract 1 tsp. almond extract } Sift flour and salt together. Place butter and sugar in mixing bowl. Cream together until light and fluffy. Add whole e-g-g-s, one at a time, beating thoroughly between each addition. If using an electric mixer, do not stop the mixer while adding e-g-g-s. Add half of the sifted flour/salt. Beat about 1 minute. Add remaining flour/salt and the flavorings. Beat about 1 minute. Use a rubber spatula to collect all flour from sides of mixing bowl. Pour into a well-greased and floured tube cake pan. Bake. Remove from pan immediately after removing from oven. Cool on a cake rake. Serving Note: Great with fruit or ice cream. This cake freezes well. Note: Short on unsalted butter? Substituted butter-flavored shortening instead. Note: Instead of using the tube cake pan, use a 9" cheesecake springform pan plus a 9" round cake pan. Note: If you don't have cake flour you can substitute all-purpose flour. For each 1 cup cake flour needed, use 1 cup minus 2 Tablespoons of all-purpose flour instead.