Crusty Top, Sour Cream Pound Cake - cooking recipe

Ingredients

1 cup oleo
3 cups sugar
6 eggs
1 cup sour cream
1/4 teaspoon baking soda
3 cups flour
1 teaspoon vanilla

Preparation

Sift flour and measure; resift twice with soda.
Set aside.
Cream oleo and add the sugar slowly, beating constantly to cream well.
Add eggs, 1 at a time, beating after each addition.
Stir in sour cream.
Add flour mixture, 1/2 cup at a time, beating well.
Stir in vanilla and turn batter into a well greased and floured 10-inch tube pan.
Bake in 325\u00b0F oven about 1 1/2 hours.
Place pan on rack to cool 5 minutes.
Loosen cake around edge of pan.
Turn cake onto rack to cool completely.