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1 pound butter, softened
3 cups sugar
6 eggs
4 cups all-purpose flour
3/4 cup milk
1 teaspoon almond extract
1 teaspoon vanilla

Cream butter in a large mixing bowl; gradually add sugar,
beating well at medium speed of an electric mixer. Add eggs, one
at a time, beating after each addition. Add flour to creamed
mixture alternately with milk, beginning and ending with flour.
Mix just until blended after each addition. Stir in flavorings.
Pour batter into a greased and floured 10-inch tube pan. Bake at
300 degrees for 1 hour and 40 minutes or until wooden pick comes out
clean. Cool cake in pan 10 to 15 minutes; remove and let cool
completely on wire rack.

Yield: one 10-inch cake

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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