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| 1. | Beat (A) until smooth. Add (B) one at a time, beating as you go. Add (C) and mix. |
| 2. | Sift (D) into the batter, mixing gently to incorporate. Add (E) as needed to make a wet batter just short of pourable. |
| 3. | Pour batter into 2 greased loaf pans with an oiled wax paper lining the bottom. Bake at 315F for 90 minutes, without opening oven door during the first hour of baking. |
| 4. | When cake pulls away from sides of pans, remove from oven, let cool for 10 minutes in pan, then turn onto wire rack to cool. |
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