Ingredients:
4 c. cake flour, sifted before measuring
1/2 tsp. salt
2 c. unsalted butter
2 c. granulated sugar
10 eggs
1 tsp. vanilla extract* OR
1 tsp. almond extract*
Cooking Instructions
Pan: 10" tube, well-greased and floured Preheat oven: 325°F Baking time: 1 1/4 - 1 1/2 hours Sift flour and salt together. Place butter and sugar in mixing bowl. Cream together until light and fluffy. Add whole eggs, one at a time, beating thoroughly between each addition. If using an electric mixer, do not stop the mixer while adding eggs. Add half of the sifted flour/salt. Beat about 1 minute. Add remaining flour/salt and the flavorings. Beat about 1 minute. Use a rubber spatula to collect all flour from sides of mixing bowl. Pour into a well-greased and floured tube cake pan. Bake. Remove from pan immediately after removing from oven. Cool on a cake rake.
Note: If you don't have cake flour you can substitute all-purpose flour. For each 1 cup cake flour needed, use 1 cup minus 2 Tablespoons of all-purpose flour instead.
4 c. cake flour, sifted before measuring
1/2 tsp. salt
2 c. unsalted butter
2 c. granulated sugar
10 eggs
1 tsp. vanilla extract* OR
1 tsp. almond extract*
Cooking Instructions
Pan: 10" tube, well-greased and floured Preheat oven: 325°F Baking time: 1 1/4 - 1 1/2 hours Sift flour and salt together. Place butter and sugar in mixing bowl. Cream together until light and fluffy. Add whole eggs, one at a time, beating thoroughly between each addition. If using an electric mixer, do not stop the mixer while adding eggs. Add half of the sifted flour/salt. Beat about 1 minute. Add remaining flour/salt and the flavorings. Beat about 1 minute. Use a rubber spatula to collect all flour from sides of mixing bowl. Pour into a well-greased and floured tube cake pan. Bake. Remove from pan immediately after removing from oven. Cool on a cake rake.
Note: If you don't have cake flour you can substitute all-purpose flour. For each 1 cup cake flour needed, use 1 cup minus 2 Tablespoons of all-purpose flour instead.