Imperial Pound Cake

Ingredients:

Yield: 12 servings

1 pound stick margarine, at room temperature (not soft or reduced-fat margarine; Imperial brand is recommended)

1 pound powdered sugar, plus more for optional garnish

6 eggs

1 teaspoon vanilla extract

3 cups cake flour (see note)

Chopped nuts, for optional garnish

1. Grease and flour a large tube pan. Preheat the oven to 325 degrees.

2. In a large bowl, beat margarine and sugar until light and fluffy. Beat in eggs, one at a time, then beat in vanilla. Add flour slowly, beating until well mixed.

3. Put batter into the prepared pan. If desired, sprinkle lightly with powdered sugar and nuts.

4. Bake until cake is golden brown and a toothpick inserted in the center comes out clean, about 1 to 1 1/2 hours. Cool in pan for 10 minutes, then remove from pan and let cool completely.

Per serving: 525 calories; 30g fat; 6g saturated fat; 115g cholesterol; 5g protein; 59g carbohydrate; 38g sugar; 0.5g fiber; 335mg sodium; 20mg calcium.

Note: Some versions of this recipe call for all-purpose flour.

Saint Louis Dispatch