Pound Cake

This recipe came from a British lady (Jas Chaves who married an American soldier) that lived upstairs from us in Germany in the 1970s. It is written as if it was made at sea level. High altitude can increase the cooking time by as much as one hour. Also try adding a little more flour and raising the temperature a bit the last 15 minutes or so for altitude adjustment.

2 C Sugar

2 Sticks Butter (room temperature)

2 C Flour

1 T Flavoring (rum, lemon, butter, vanilla, etc., almond is a favorite)

5 eggs (room temperature)

I leave the ingredients out over night to get warm. They must be room temperature for this recipe to work. There is no baking soda or baking powder used. Mix all ingredients well. Pour into a 9X5 loaf pan. Bake at 325 about 1 hour or until toothpick comes out clean. Remove from loaf pan, slice, sprinkle with powered sugar and serve.