Recipes from Mexico :: Mexican Desserts
2 c. sugar 2 c. unsalted butter 10 eggs 4 1/2 (four and a half) c. flour 1 1/2 tsp. salt 1 tsp. baking powder 1 tsp. vanilla extract Preheat oven to 350 degrees fahrenheit. Cream sugar and butter. Add 2 eggs at a time and slowly blend. In a separate bowl, combine flour, salt and baking powder. Blend well and add dry mix to egg mixture, then beat well. Add vanilla extract to batter. Pour batter into two well-greased and floured 7-in. loaf pans or a 10-in. angel food cake pan to two-thirds full. Bake for about 1 hour. Cake is done when a wooden pick is inserted and comes out dry. Remove from the oven and cool. Variations
For chocolate pound cake, add 1/4 c. cocoa to dry mix. Delete vanilla extract and add 1 Tbsp. orange or lemon bits.
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