Recipe

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• 1 cup softened butter
• 2 cups white sugar
• 4 eggs
• 2 tsp almond extract
• 3 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1/2 tsp baking soda
• 1 cup sour milk ( add 2 tbsp vinegar
• 1/2 cup butter
• 1 cup sugar
• 1/3 cup water
• 1 tsp almond extract

• 1 Grease bundt pan generously and flour lightly.
• 2 Cream butter and sugar in a large bowl and beat until light and fluffy.
• 3 Add the 4 eggs and beta well. While beating add the almond extract.
• 4 Add sifted dry ingredients to egg mixture alternately with 2-cup sour milk. Beat well after each addition.
• 5 Pour batter into well-greased and lightly floured bundt pan.
• 6 Bake at 325 for about 1 hour or until cake is a very light golden color on top (sides otherwise get too dark) and the bake springs back to a light touch.
• 7 While cake is baking, make the butter sauce.
• 8 In saucepan melt the butter, sugar, water and almond extract. Stir until a thin syrup.
• 9 While cake is still hot from oven, and still in pan, puncture it with a fork.
• 10 Pour the butter sauce over cake and let it cool for an hour before removing from the pan.
• 11 If it gets too cold it’s harder to remove so do it while cake is still slightly warm.
• 12 Finish cooling on a rack.