Using medium speed, cream together the butter and the sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition; this takes about 10 minutes. Sift the flour with the salt; add alternately with the milk to the creamed mixture, beating after each addition. Add the remaining ingredients. Pour into a greased and floured 10-inch tube pan. Bake in a slow oven (325 degrees) for 1 hour and 30 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Cool 10 minutes, then remove from the pan and cool completely on a wire rack. 12 servings
Source: "Homemade Ice Cream and Cake", ed. Elise W. Manning, Doubleday & Company, Inc., 1972
