i don't have my pound cake recipe at hand, but i don't think i need it.
1 lb butter
1 lb sugar
1 lb eggs
1 lb flour
a hefty pinch of salt
a good glug of vanilla
you can go about putting this together a number of different ways, but essentially they all involve beating as much air into the eggs as possible, as there is no other leavening involved. the salt and the vanilla can actually go into the recipe at various point and places.
one method: combine the eggs and sugar in a large copper or stainless steel bowl. place over gently boiling water and, keeping the eggs moving so they don't turn into scrambled eggs, beat until the color turns to a creamy light yellow, the volume has increased 3- or 4-fold, and if you take a wooden spoon or rubber spatula out of it, it comes off not like water from the tap, but in sheets or ribbons. take it off the heat and beat another minute or so, so it won't continue to cook from the heat of the bowl. let cool enough so that it won't melt the butter when added.
beat the butter until it's as fluffy as it's going to get and add the vanilla.
sift the flour with the salt 2 or 3 times.
gently fold in about 1/3 of the egg mixture into the butter, then sift in about 1/3 of the flour. continue alternating folding in 1/3rds.
another method: cream the butter and sugar well, with the vanilla. add only the yolks, 1 at a time while beating, until it's as fluffy as possible. beat the whites to a soft peak. then fold in 1/3 of the meringue, then 1/3 of the sifted flour, etc. as above.
fold the ingredients to make the batter, but don't beat the batter itself, if you follow me you can also fold in dried fruits,as much or as little as you like, for a fruit cake.
this cake is rich, has a good crumb, and makes a great fruit cake. you'd have a lot of trouble making this one come out dry. it will make 2 loaves, and should probably be baked at about 350 f for around an hour, but as i said, i don't have my recipe at hand. use your eyes and do the toothpick test.