| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
German |
Cakes, Bundt |
1 |
Servings |
INGREDIENTS
| 2/3 |
c |
Butter |
| 1/2 |
ts |
Almond extract |
| 2/3 |
c |
Sugar |
| 2 |
c |
Cake flour; sifted |
| 1/2 |
c |
Confectioners' sugar |
| 1 1/2 |
ts |
Baking powder |
| 1 |
pn |
Salt |
| 3 |
|
Eggs; separated |
| 1/2 |
c |
Milk |
| 1/2 |
ts |
Vanilla |
|
|
Almonds to garnish |
INSTRUCTIONS
Cream butter and two sugars until light and fluffy. Add egg yolks
separately, beating well after each addition. Mix in extracts. Mix together
flour, baking powder and salt. Add flour mixture and milk alternately to
creamed mixture. Fold in stiffly beaten egg whites. After greasing and
flouring 9- cup Mini-Bundt pan, embed an almond in each crease of the pan.
Pour batter into pan and bake at 350 degrees, for 45 min. Source: Unusual
Old World and American Recipes from Nordic Ware. Formatted for MM by Karen
Adler FNGP13B.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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