German Gold Poundcake ... mmm, mmm, good

I guess I didn't kick the bug that was going around the office as I'd thought. I've been feeling a little weak, but I still made this luscious loaf cake ... a new recipe that I altered a bit by adding Bailey's Coffee Creamer and a dash of orange peel.

No textures, but inspired by Kim Klassen's Beyond Layers assignment "Whisper."

I know some of you would like the recipe, so here it is (credit to The Good Housekeeping Cookbook):

2 cups sugar
1 cup butter or margarine, softened
3.5 cups cake flour (I used regular flour)
1 cup milk
6 egg yolks
1.5 tsps baking powder
2 tsps vanilla extract
1/8 tsp salt
Options:
a dash of almond extract and a dash of dried orange peel
Use 1/4 cup Bailey's Coffee Creamer + 3/4 c. milk, instead of 1 c. milk

Preheat over to 350ºF. Grease and flour 10-inch Bundt pan or two 9: x 5" loaf pans. Into large bowl, measure sugar and buter or margarine; with mixer at high speed, beat until light and fluffy. Add flour and rest of ingredients; at low speed, beat until well mixed, constantly scraping blwol with rubber spatulas. Beat at high speed 4 minutes, occasionally scraping bowl.

Pour batter into pan and bake in Bundt pan 1 hour or in loaf pans 45-50 minutes until toothpick inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes; remove from pa; cool completely on rack. Makes 1 ring or 2 loaves.