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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 16 |
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Tish Boyle Ingredients:
3 cups cake flour |
1/4 teaspoon baking powder |
1 teaspoon salt |
1 cup unsalted butter, softened |
3 cups superfine sugar |
7 large eggs |
1 tablespoon vanilla extract |
1 1/2 teaspoons almond extract |
1 cup heavy cream |
powdered sugar |
Directions:
1. Position a rack in the center of the oven; preheat oven to 325°; grease the inside of a 10-inch bundt pan.
2. Sift the flour, baking powder, and salt into a bowl; whisk to combine; set aside.
3. In the bowl of an electric stand mixer, using the paddle attachment, beat the butter at medium speed, for about 5 minutes, until very creamy.
4. Add the sugar in 4 additions, beating for 1 minute after each one, or until light.
5. Beat in the eggs one at a time, beating for 30 seconds after each addition and scraping down the sides of the bowl with a rubber spatula as needed.
6. Beat in the vanilla and almond extract.
7. At low speed, beat in the flour mixture in 3 additions, alternating it with the cream in two additions; scrape down the sides of the bowl thoroughly after each addition.
8. Beat for 30-45 seconds longer; scrape the batter evenly into prepared pan.
9. Bake for 65-75 minutes, or until it is golden on top and a pick comes out clean.
10. The cake should pull away slightly from the sides of the pan.
11. Cool the cake in the pan on a rack for 10-12 minutes.
12. Carefully invert cake onto another rack; let cool completely.
13. Sift powdered sugar over the top just before serving.
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