Monday Moments: Delicious Six-Egg Pound Cake

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Delicious Six-Egg Pound Cake
Preheat oven to 325 degrees F
Grease and flour one Bundt pan
Place a cookie sheet in the oven underneath the Bundt pan to prevent accidents
One stand alone or hand mixer
Ingredients

3 cups cake flour
1/8 teaspoonful salt
1 lb box confectioners' sugar OR (3+3/4 cups)
4 sticks butter (room temperature)
6 large eggs (room temperature)
1 Tablespoonful vanilla

Preparation

Cream together butter until light and fluffy about 2 to 3 minutes  
Slowly add confectioners' sugar and continue beating together…consistency will be thick but fluffy
Add eggs one at a time and beat well after each egg
Add half of the vanilla
Slowly add flour and continue to beat medium until well incorporated
Add the last of the vanilla and mix well

Fill the Pan

Scoop the batter into prepared Bundt pan and bake for about 60 to 90 minutes (test for doneness using a knife or tooth pick before removing from the oven)  
REMOVE WHEN THE KNIFE OR TOOTHPICK COME OUT CLEAN!

Let the cake rest for about 10 minutes before trying to remove from pan
Using a knife gently loosen the edges and invert onto a plate cool about 30 minutes and serve
Enjoy