Wisdom From Grandma

This recipe for Jewish pound cake was passed down to Grandma from her great-grandmother, who got it from her mother-in-law. Of course, the recipe has changed through the generations as more modern ingredients became available.

Ingredients:
1/2 pound butter
2 cups sugar
4 eggs
4 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
1 pint sour cream
2 teaspoons vanilla

Cinnamon Mixture Ingredients:
2 tablespoons cinnamon
3 tablespoons brown sugar
1/2 cup white sugar
1 cup chopped walnuts or pecans

Directions:
1. Cream butter and sugar together.
2. Add eggs to this mixture one at a time.
3. Sift together your dry ingredients.
4. Slowly add sour cream and your dry ingredients to the butter mixture, alternating the sour cream and the dry ingredients until they are all combined.
5. Add your vanilla.
6. Combine your cinnamon mixture ingredients in a separate bowl.
7. Grease your Angel food cake pan. Grandma also lined it with waxed paper.
8. Pour half of your cake mix into the pan.
9. Add half of your cinnamon mixture.
10. Carefully use a knife to mix the two together to create a marbelized effect.
11. Pour in the other half of your cake and cinnamon mixtures and then marbelize them.
12. Bake at 350 degrees for 75 minutes.
13. Allow the cake to cool thoroughly before serving.