Ingredients
1 lb. butter, softened
3 c. sugar
6 eggs
4 c. sifted cake flour
3/4 c. milk
1 tsp. almond extract
1 tsp. vanilla
Method
Sources
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dataset
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The original Bundt pan — iconic shape, even heat distribution
Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
French-engineered grinding mechanism — lifetime pepper mill
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The original Bundt pan — iconic shape, even heat distribution
Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
French-engineered grinding mechanism — lifetime pepper mill
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Cream butter; gradually add sugar, beating at medium speed of an electric mixer until light and fluffy. Add eggs, one at a time, beating after each addition. Add flour to creamed mixture alternately with milk, beginning and ending with flour. Mix after each addition. Stir in flavorings. Pour into greased and floured 10-inch tube pan. Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 to 15 minutes; remove to wire rack. Cool.