Truthfully, this is a pound cake, a very, very small pound cake…so small, that I use it as a morning coffee cake, and it is delicious. Normally, I would serve it plain; however, this week I used it to feed the guys who come early to visit and snack before worship service, and I decided to dress it up a bit with the coconut. (Actually, I used the sauce from another recipe and added some coconut to it.) Delicious!
1 1/3 Cups Flour 3/4 Teaspoon Baking Powder 1 Cup Butter, softened 1/2 Cup Sugar 2 Teaspoons Vanilla 1/2 Teaspoon Salt 3/4 Cup Eagle Brand (I used eggnog today.) 3 Large Eggs Preparation Preheat the oven to 325 degrees. 1. Butter and flour tube pan 2. Sift together the flour and baking powder and set aside. 3. Mix well the butter, sugar, vanilla, and salt. 4. Add the Eagle Brand and continue mixing until all well combined. 5. Beat in the eggs. 6. Add the dry ingredients slowly, beating after each addition. 7. Pour batter into the pan.
8. Bake until golden brown and a tester comes out clean, 65-75 minutes. Begin checking after an hour.
9. Cool on a wire rack before removing from the pan.