Yield: 12 Servings
|1 teaspoon||Vanillia(real or fake)|
|1 teaspoon||Almond extract|
|3 cups||Sifted flour(all purpose)|
|½ teaspoon||Baking soda|
From: Kris Williams <KWILLIAMS@...> 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 1¼ 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, .