Mile Hi Pound Cake - cooking recipe

Ingredients

1 lb. \"I Can't Believe It's Not Butter\" oleo or real butter
3 c. sugar
3 c. plain White Lily flour, sifted
10 eggs
1 tsp. vanilla

Preparation

Butter and eggs should be at room temperature.
Cream butter and sugar.
Add eggs, one at a time and alternate with flour. Then add vanilla.
Bake in well-greased tube pan 1 1/2 hours at 300\u00b0
or until done.