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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 10 |
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From my mother's recipe files. A favorite recipe from my childhood that brings back memories of toasting a slice of pound cake and spreading a little butter on top. Ingredients:
1 cup butter |
1 cup granulated sugar |
1 cup powdered sugar |
4 egg yolks |
1 teaspoon vanilla extract |
1 teaspoon almond extract |
4 egg whites, stiffly beaten |
3 cups flour, sifted three times |
2 teaspoons baking powder |
1 pinch salt |
1 cup milk |
almonds |
Directions:
1. Heat oven to 350. Grease bundt pan then put large dabs of butter along creases of pan, embedding an almond in each dab.
2. Cream butter.
3. Sift the two sugars together and gradually add to butter. Scrape bowl.
4. Add unbeaten egg yolks, one at a time. Beat until smooth. Scrape bowl.
5. Mix in extracts. Scrape bowl.
6. Sift flour 3 times, re-measure, sift with baking powder and salt 3 times (Mom was emphatic about the sifting).
7. Starting with flour and ending with flour, add flour and milk alternately to batter. Scrape bowl.
8. Fold in stiffly beaten egg whites.
9. Pour batter into prepared pan.
10. Bake 1 1/4 hours or until toothpick comes out clean.
11. Cool in pan 10 minutes. Remove to wire rack and cool completely.
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