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If you are looking for the opposite of a healthy food, then this cake is for you. Apparently the pound in “pound cake” refers to the butter. I think I knew that but it is still surprising when you actually make it. This cake is far better than any pound cake you can buy in the store. The best part: the cake bakes for over an hour and the whole time your house will be filled with the wonderful smells of vanilla and almond.
- 2 cups (4 sticks) butter, at room temperature
- 4 cups sifted confectioners sugar
- 6 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 4 cups sifted cake flour
- 1/2 ts salt
- Preheat oven to 350 degrees.
- Cream butter; gradually add sugar and continue beating until well blended and mixture is light and fluffy.
- Beat in eggs, one at a time, beating well after each addition. Blend in flavorings.
- Combine flour and salt; gradually add to creamed mixture, beating until thoroughly combined.
- Spread evenly in buttered and floured 12 cup bundt pan or 10″ tube pan. Cut through batter with a knife.
- Bake 65 to 70 minutes or until wooden pick inserted in center comes out clean.
- Cool in pan on wire rack 15 minutes. Remove from pan and cool completely.
- Frost, glaze, dust with confectioners sugar or serve plain.
Note: Cake may be baked in 2 buttered and floured 9×5″ loaf pans. Bake in preheated 350 degree oven for 50 to 55 minutes.
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