Aunt Bit’s Butterscotch Pound Cake

Heat oven 350ºF. Grease and flour a 9×5 loaf pan.

In a mixing bowl, beat butter and sugar 3–5 minutes creamy. Add eggs one at a time until blended, then add vanilla, mixing well.

In another bowl, whisk flour, salt, baking soda, and baking powder. Beginning with flour mixture, add alternately to batter with cream, ending with flour mixture. Blend well.

Spoon into prepared loaf pan. Bake 40–45 minutes. Check for doneness after about 42 minutes with a toothpick. Mine was done at 42 minutes.

Cool in pan 10 minutes then turn out on a rack to cool until just warm.

Notes: I have often doubled this recipe with good results. I have also added 1/2 to 3/4 cups toasted pecans at my husband’s request with good results, but the original recipe is as listed. I do not have a current photo of this recipe.