Confectioner's Sugar Poundcake
rec.food.cooking/Fluffie (2000)
Source: Women's Day Magazine, 1977

Light and tender cake not as heavy other Poundcakes

1 1/2 cups butter, softened
1 pound confectioner's sugar, sifted
6 eggs
1 teaspoon vanilla
2 3/4 cups sifted cake flour

In large bowl of mixer beat butter until creamy. Gradually beat in sugar, beating well after each addition, until light and fluffy. Beat in eggs one at a time, beating well after each. Beat in vanilla. Gradually and gently stir in flour, blending just until flour is thoroughly incorporated (don't over mix). Turn into well-buttered and lightly floured 3 quart fluted or plain tube pan. Bake in preheated 300 deg oven 1 1/2 hours or until pick inserted in center comes out clean. Cool in pan 5 minutes. Turn out on rack; cool completely.

NOTES : Use sifted cake flour and sifter confectioner's sugar for top quality. Unsifted cake flour and confectioners' sugar will produce accepatable results, but the texture will not be so uniform or tender.

Best made 24 hours before serving - delicate flavor intensifies. Wrap airtight after baking and cooling.