Now this ain’t yer everyday cake…
This dude has a pound of butter and a half a dozen eggs– not to mention 3 cups of sugar and 4 cups of flour…
What results is a hefty cake with a nice crunchy top and delicate almond flavored middle.
I guess what I am tryin’ to say is that this is a recipe that would make Paula proud!
I found this baby in Gooseberry Patch’s Big Book of Home Cooking
You start by giving your mixer a pep talk… cause she is going to get a workout… My old Kit did just fine 
Place 1 pound of butter ( 4 sticks/2 cups) in your mixer and whip them up… Approximately for 2 minutes.
Gradually add 3 cups of sugar and blend completely.
Approximately 5-7 minutes.
I stopped my mixer a couple times and pushed the butter on the sides down with a spatula to make sure it mixed completely.
Kit appreciated the break
Now add 6 eggs one at a time…
Now alternate 4 cups flour and 3/4 cup milk gradually and mix through.
Add in 1 t Almond Extract and 1 t Vanilla Extract.
Pour your batter into a 10 inch tube pan that has been sprayed down with non-stick cooking spray.
Bake at 300 degrees for 1 hour and 40 minutes or until the cake passes the toothpick test.
Take out of the oven and cool for a few minutes.
Turn out onto a wire rack and cool completely.
Slice into thin slices. The recipe says you can serve with fruit and whipped cream, but it was rich enough for us to enjoy by itself.
Recipe from Gooseberry Patch's Big Book of Home Cooking. For more food and fun, visit GOODEnessGracious.com
Ingredients
- 2 Cups Butter
- 3 Cups Sugar
- 6 Eggs
- 4 Cups Flour
- 3/4 Cup Milk
- 1 t Almond Extract
- 1 t Vanilla Extract
Instructions
- Whip butter in mixer (approx 2 minutes)
- Gradually add sugar-- mix through
- Gradually add eggs one at a time
- Alternate flour and milk- gradually
- Add extracts
- Pour into a greased 10 inch tube pan
- Bake at 300 for 1 hr and 40 minutes or until it passes the toothpick test.
- Cool on counter for 10 minutes
- Turn out on a wire rack and cool completely.
- Slice and serve.
