| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
(4 sticks) butter |
| 4 |
c |
Sifted confectioners sugar |
| 6 |
|
Eggs |
| 2 |
ts |
Vanilla extract |
| 1 |
ts |
Almond extract |
| 4 |
c |
Sifted cake flour |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
Preheat oven to 350 degrees. Cream butter; gradually add sugar and continue
beating until well blended and mixture is light and fluffy. Beat in eggs,
one at a time, beating well after each addition. Blend in flavorings.
Combine flour and salt; gradually add to creamed mixture, beating until
thoroughly combined. Spread evenly in buttered and floured 12 cup bundt pan
or 10" tube pan.
** Cut through batter with a knife. Bake 65 to 70 minutes or until wooden
pick inserted in center comes out clean. Cool in pan on wire rack 15
minutes. Remove from pan and cool completely. Frost, glaze, dust with
confectioners sugar or serve plain.
**Note: Cake may be baked in 2 buttered and floured 9x5" loaf pans. Bake in
preheated 350 degree oven for 50 to 55 minutes.
Posted to JEWISH-FOOD digest Volume 98 #030 by BNLImp <BNLImp@aol.com> on
Jan 16, 1998
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