MOIST POUND CAKE (Sophies)

1 1/2 c. butter, softened
1 lb. confectioners sugar, sifted
6 eggs
1 t. vanilla (or almond or anise flavor)
2 3/4 c. cake flour (or 2 1/2 c. unsifted all-purpose flour)

In large bowl of your mixer (use medium speed) beat butter til creamy. Gradually beat in sugar, beating well, and beat til light and fluffy. Beat in eggs one at a time, beating well after each addition. Beat in vanilla. Gradually and gently stir in flour blending just til the flour is incorporated (do not over beat). Turn into a well greased and lightly floured (9 or 10 inch) Bundt pan. Bake in a preheated 300° oven for 1 1/2 hours or til tests done in the center with toothpick. Cool in the pan for 5 minutes. Turn out onto rack and cool completely. Sprinkle with confectioners sugar if desired. Store wrapped in plastic in refrigerator. Variation: add 1/4 c. poppy seeds with the flour to get a poppyseed pound cake. You can add 1/2 c. crushed blueberries or strawberries also. Try topping with Cool Whip too.
(makes 24 slices)
Note: cake is best when made the day ahead, wrapped in plastic and refrigerated.

Moist pound cake recipe from our December, 2000 Menu Minder publication.