Yield: 12 servings
Measure | Ingredient |
---|---|
¾ pounds | MARGARINE (GOOD QUALITY) |
3 cups | SUGAR |
5 xes | EGGS (LARGE) |
3 cups | FLOUR (SIFTED) |
1 teaspoon | VANILLA |
½ teaspoon | LEMON EXTRACT |
½ teaspoon | ALMOND EXTRACT |
⅞ cup | GINGER ALE |
CREAM MARGARINEUNTIL LIGHT. CREAM IN SUGAR AND BEAT UNTIL FLUFFY. BEAT IN EGGS, ONE AT A TIME. BEAT IN ONE CUP FLOUR, THEN ADD EXTRACTS. ADD A LITTLE GINGER ALE. MIX IN FLOUR AND REMAINING GINGER ALE, ALTERNATING A LITTLE OF EACH. MIX UNTIL BATTER IS SMOOTH. POUR BATTER INTO A 10" TUBE PAN THAT HAS BEEN GREASED AND FLOURED. BAKE IN A PREHEATED OVEN AT 275 F. FOR 1 HOUR AND 45 MINUTES OR UNTIL A KNIFE INSERTED IN THE MIDDLE COMES OUT CLEAN. NOTE: YOU CAN USE 2 9 X 5 LOAF PANS IN PLACE OF THE TUBE PAN