2 1/2 c Sugar
1 c Butter/oleo
4 Eggs
1 ts Vanillia(real or fake)
1 ts Almond extract
3 c Sifted flour(all purpose)
1/2 ts Baking soda
1 c Buttermilk
From: Kris Williams KWILLIAMS@WESTY.WESTMAR.EDU
Date: Thu, 18 Jul 1996 16:32:23 -0500
Preheat oven to 350F
Combine flour and baking soda and sift. Set aside.
Cream sugar and butter/oleo until fluffy. Add egg one at a time. Add
extracts. Add four/soda mix and alternate with buttermilk. Beat
well(approximately 2-3 min)
Pour into greased/floured 10″ tube pan. Bake approximately 1 1/4 hours or
untill a toothpick comes out clean.
Cool on a wire rack. Run a knife around the outside edge and the tube.
turn upsidedown on a dinner plate and GENTLY shake to get out. Then flip
rightside up. Enjoy.
Keeps well covered at room temp. Tastes goo when warmed up in the micy.
NOTE: I combine eggs and extracts and mix, not whip, then add a small
amount at a time.
I despise buttermilk but LUV this cake. Buttermilk also freezes well. Good
for about 6-10 months. Thaw, shake and use.
EAT-L Digest 17 July 96
From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings