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Spiced Yogurt Pound Cake

"This is a wealthy, wet and scrumptious spiced pound cake I have had due to the fact 1974 and usually make it during fall and wintry weather months. The cake wishes no frosting except perhaps a dusting of confectioners sugar."

Ingredients :

2 cups white sugar
1 cup butter, softened
2 1/4 cups all-purpose flour
1 cup plain yogurt
3 eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground allspice
half teaspoon ground nutmeg
1/four teaspoon floor cloves
half of teaspoon salt
half teaspoon baking soda

Instructions :

Prep : 30M	Cook : 24M	Ready in : 1H10M

Preheat oven to 350 tiers F (175 levels C). Grease and flour one 9x13 inch baking pan.
In a big bowl, cream the butter or margarine with the sugar until light and fluffy.
Beat in the flour, yogurt, eggs, vanilla, cinnamon, allspice, nutmeg, ground cloves, salt and baking soda. Mix until blended then beat at high speed for two mins.
Pour the batter into the organized pan and bake at 350 tiers F (175 stages C) for 30 to 35 minutes or till a toothpick inserted near the middle comes out easy. Cool cake in pan on a wire rack for 15 mins, cast off from pan and retain to cool.

Notes :

Reynolds® Aluminum foil can be used to maintain meals moist, prepare dinner it calmly, and make clean-up less difficult.

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