Pound Cake - cooking recipe

Ingredients

1 lb. Blue Bonnet margarine
3 1/2 c. plain flour
2 2/3 c. sugar
8 eggs
8 Tbsp. Carnation milk
1 Tbsp. vanilla flavoring
1 tsp. almond

Preparation

Measure and sift plain flour 3 times (White Lily is best!). Keep the eggs at room temperature.
Mix butter and sugar well. Add eggs one at a time, beating them well.
Then add cream, flavoring and flour.
Bake in greased and floured tube pan for 1 1/2 hours.
Preheat oven at 300\u00b0.