This recipe came from "Sharon's Mom", who sent her 1st grade child to school with a piece of pound cake for the teacher. That was in 1964, and this has been my stand-by recipe ever since. I retired in 2007, after 27 years in the classroom and 11 additional years as a principal.
**I hope that after all these many years, Sharon's mom, in Greenville, S.C., will not object to my calling the recipe, "Em's best...".
1Cut butter into small pieces and cream with the sugar. Add the ten eggs, beaten slightly, a little at a time. Add the vanilla extract. (Substitute vanilla with almond, if you like.)
2Add the salt to the flour. using a sturdy mixer, add the cake flour to the wet mixture. Prepare your separating tube pan with Crisco/flour or baking spray which is cleaner. (Be liberal in preparing the pan.)Lump the thick batter evenly into the pan.
3Use real butter; use pure vanilla extract. I keep these ingredients on hand all the time. These are key to the flavor of the cake!
4Place the pan in the center of the oven. Cook at 325 F. for approx. 1 1/2 hours. Do not overcook, or the cake will be dry.
5**After drizzling the glaze on the hot cake, use a thin metal spatula and separate the cake gently around the circumference, allowing the glaze the flow down the outside of the cake. Let it sit a few minutes. **Don't stick holes into the cake for the glaze; the cake won't look 'pretty' when you slice it.
6To remove the tube with the heavy cake, I use a large wooden spoon through the tube. Carefully loosen the bottom of the cake and turn the cake over on your hand. Avoid up-ending the cake on a plate, as the top need to look "pretty" as well. Have a plate or Tupperware cake box ready for the bottom of the cake to rest on.