Old-Fashioned Poundcake (1940)

1# butter (2 cups)
1# sifted cake flour (4-1/4 cups)
10 eggs, separated
1# sugar (2 cups)
1 t. vanilla

METHOD 1: Cream butter, work in flour until mixture is mealy. Beat egg yolks, sugar and vanilla until thick and fluffy. Add first mixture gradually, beating thoroughly. Fold in stiffly beaten egg whites. Beat vigorously 15 minutes. Pour into 2 greased loaf pans and bake in slow oven (325)for 1-1/4 hours. Makes 2 8x4 loaves.

METHOD 2: Cream butter with vanilla and sugar until fluffy. Beat egg yolks until thick and add to creamed mixture. Fold in stiffly beaten egg whites, mixing thoroughly. Fold in flour and beat vigorously 15 minutes or longer.