Buttermilk pound cake #2

Yield: 12 Servings

Measure Ingredient
2½ cup Sugar
1 cup Butter/oleo
4 \N Eggs
1 teaspoon Vanillia(real or fake)
1 teaspoon Almond extract
3 cups Sifted flour(all purpose)
½ teaspoon Baking soda
1 cup Buttermilk

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, .

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