| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cake | 12 | Servings | |
INGREDIENTS
| 2 1/2 | c | Sugar |
| 1 | c | Butter/oleo |
| 4 | Eggs | |
| 1 | ts | Vanillia(real or fake) |
| 1 | ts | Almond extract |
| 3 | c | Sifted flour(all purpose) |
| 1/2 | ts | Baking soda |
| 1 | c | Buttermilk |
INSTRUCTIONS
From: Kris Williams <KWILLIAMS@WESTY.WESTMAR.EDU> Date: Thu, 18 Jul 1996 16:32:23 -0500 Preheat oven to 350F Combine flour and baking soda and sift. Set aside. Cream sugar and butter/oleo until fluffy. Add egg one at a time. Add extracts. Add four/soda mix and alternate with buttermilk. Beat well(approximately 2-3 min) Pour into greased/floured 10" tube pan. Bake approximately 1 1/4 hours or untill a toothpick comes out clean. Cool on a wire rack. Run a knife around the outside edge and the tube. turn upsidedown on a dinner plate and GENTLY shake to get out. Then flip rightside up. Enjoy. Keeps well covered at room temp. Tastes goo when warmed up in the micy. NOTE: I combine eggs and extracts and mix, not whip, then add a small amount at a time. I despise buttermilk but LUV this cake. Buttermilk also freezes well. Good for about 6-10 months. Thaw, shake and use. EAT-L Digest 17 July 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“He who angers you, controls you!”