1 lb butter, softened
3 cups sugar
6 large eggs
4 cups all-purpose flour
¾ cup milk
1 tsp almond extract
1 tsp vanilla extract
Beat butter at medium speed with an electric mixer for 7 minutes or until creamy. The butter will become a lighter yellow color.
Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, one at a time, beating just until yellow yolk disappears.
Add flour to creamed mixture alternately with milk, beginning and ending with flour. Beat at low speed just until blended after each addition. Stir in extracts.
Pour into a greased and floured 10-inch tube pan.
Bake at 300 degrees F for 1 hour and 40 minutes or until a long wooden pick inserted in center comes out clean.
Cool in pan on a wire rack 10 to 15 minutes. Remove from pan, and cool completely on a wire rack.
Sugar: 51g
:
Calcium: 36mg
Calories: 629kcal
Carbohydrates: 83g
Cholesterol: 3mg
Fat: 31g
Fiber: 1g
Iron: 2mg
Monounsaturated Fat: 15g
Polyunsaturated Fat: 8g
Potassium: 83mg
Protein: 5g
Saturated Fat: 7g
Sodium: 365mg
Vitamin A: 1379IU
Vitamin C: 1mg
