Pound Cake - cooking recipe

Ingredients

3 1/3 c. flour
3/4 tsp. salt
3/4 lb. butter
1 1/2 c. sugar
7 large or 8 small eggs, separated
2 oz. brandy
2 c. nuts (8 oz.), don't chop
2 c. cherries (16 oz.), cut in half

Preparation

Sift flour; measure, add salt; sift again.
Cream butter.
Add sugar gradually.
Continue beating until light and fluffy.
Add egg yolks beaten until thick and lemon colored (unbeaten if electric mixer is used).
Beat thoroughly.
Add brandy.
Beat egg whites until stiff but not dry.
Gently fold into egg yolk mixture.
Gradually fold in dry ingredients, sprinkling about 1/4 cup at a time over the surface.
Beat until smooth (2 minutes with beater at medium speed).
Fold in cherries and nuts.
Pour into greased Bundt pan.
Bake at 300\u00b0 for 1 hour 20 minutes.
Cool 15 minutes in pan.