1# (3 1/4c) AP Flour
1 1/2 tsp salt
2 c sugar
1tsp vanilla extract
9 eggs-room temp.
Preheat oven to 325F. Butter two 5X9 loaf pans. Combine flour and salt in a bowl. Cream butter and sugar with a mixer on high until pale and fluffy. Scrape down sides of bowl. Reduce speed to medium and add vanilla. Lightly beat eggs and add in 4 additions, mixing thoroughly after each and scrape down sides. Reduce speed to low and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops. Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completel on wire rack.
Cinnamon raisin- toss 2 cups raisins in 2 T flour, fold into finished batter. Divide batter in half and fold 2 T cinnamon into 1 half. Scoop batters into 2 prepared pans, 1/2c at a time alternating between plain and cinnamon. Swirl with a knife.
Blueberry- Sour cream- Use 1/2c sour cream in place of 1 stick of butter. Toss 2 c blueberries in 2 T flour, fold into finished batter.
Chocolate Chip- Fold 2 c semisweet or bittersweet chocalate chips into batter.
Pan options: Use a bunt or angel cake pan in place of 2 loaf pans.
Front to back blueberry sour cream, left back- chocolate chip, right back- cinnamon raisin.
The two front cakes were baked in Demarle pans.