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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! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |