Yogurt Pound Cake

Class of 1972

• 2-1/2 cups all-purpose flour
• 1-1/2 tsp apple pie spice
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup butter or margarine, softened
• 2 cups sugar
• 4 eggs
• 1 cup plain yogurt

In medium bowl combine flour, apple pie spice, baking soda and salt; set aside. In large bowl of electric mixer beat butter and sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Stir in flour mixture alternately with yogurt. Stir just until blended. Pour into a greased and floured 10-inch (12 cup) Bundt or tube pan. Bake in slow oven, 325 degrees, until cake tester inserted in center comes out clean; about 1 hour. Cool in pan on wire rack for 10 minutes. Remove cake from pan; cool completely. Spoon about half the frosting over the cake. Serve remainder over sliced cake. Sprinkle with chopped nuts, if desired.

Spiced Yogurt Frosting: Combine 1 cup plain yogurt, 1/2 cup firmly-packed brown sugar and 1/2 tsp apple pie spice; stir until all of the sugar is dissolved.