Rusty’s Pound Cake

1 lb. butter (don’t substitute margarine)

1 box powdered sugar (equals 2 ¾ cups)

6 eggs

a dash of salt

2 ¾ cups sifted all-purpose, white flour (the traditional way of measuring the flour

for this recipe is to refill the emptied powdered-sugar box with flour).

Cream butter until soft.  Add sugar and blend well.

Add eggs, one at a time, blending after each addition.

Add salt and flour and mix well.

Pour into a greased tube pan and bake for one hour at 325° F.  

(Be sure to test before removing from the oven—with a toothpick.)

Cool in pan and turn out.

      If desired, set out peach or strawberry preserves (to spread on the individual
     slices, when served).

Variations:

Instead of powdered sugar, use brown sugar—either light or dark-brown.

Instead of 1 lb. butter, use ½ lb. butter and ½ lb. (8 oz.) softened cream cheese.

Instead of the all-purpose white flour, use whole wheat flour.  (This gives a heavy, almost “nut-like” flavor to the cake.)

Add chocolate chips, last (Rusty says “to taste,” maybe 1 to 1½ cups).

Vary by adding ½ - 1 teaspoon almond or vanilla extract, or lemon juice (add this at the same time that you add the salt and flour).