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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 24 |
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Margie Dalton CHICAGO, ILLINOIS Iâm happy to share a third generation family recipe with you. This cake is rich and buttery and it has a lovely golden brown crust. Ingredients:
2 cups butter, softened |
4 cups confectioners' sugar |
6 eggs |
1 teaspoon almond extract |
3 cups king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
fresh raspberries and whipped cream, optional |
Directions:
1. Preheat oven to 325°. In a large bowl, cream butter and confectioners' sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour and salt; gradually add to creamed mixture. Beat just until combined.
2. Transfer to two greased 8x4-in. loaf pans. Bake 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pans to wire racks. Serve with raspberries and whipped cream if desired. Yield: 2 cakes (12 servings each).
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