Perfect Pound Cake

Directions

1. 1
   Beat margarine at medium speed until creamy (the butter will become a lighter yellow color; this is an important step, as the job of the mixer is to incorporate air into the margarine so the cake will rise.
2. 2
   It will take approximately 7 minutes, depending on the power of your mixer.)
3. 3
   Gradually add sugar, beating at medium speed until light and fluffy (again, the time will vary and butter will turn to a fluffy white).
4. 4
   Add eggs, 1 at a time beating just until yellow yolk disappears, add flour to creamed mixture alternating with whipping cream.
5. 5
   Beat at low speed just until blended after each addition.
6. 6
   The batter should be smooth and bits of flour should be well incorporated; to rid batter of lumps, stir gently with a rubber spatula.
7. 7
   Stir in extracts, pour into a greased and floured 10-inch tube pan.
8. 8
   (Use vegetable shortening or butter to grease the pan, getting every nook and cranny covered.) Bake at 300 for 1 hour and 40 minutes or until a long wooden pick inserted in center comes out clean.
9. 9
   Cool in pan on a wire rack 10 to 15 minutes.
10. 10
    Remove from pan, and cool completely on a wire rack.