Since overeating has become sport during our days of #socialdistancing, I thought I would add more deliciousness to your menu.
This is one of my favorite recipes of all time. I do mine a little differently, but I trust Southern Living with the adjustments (mainly on how long the pound cake bakes). The reason this is so memorable is that it has almond extract in it.
Makes 10 to 12 servings
Recipe adapted from Southern Living
- 1 pound butter, softened (it takes about 30 minutes)
- 3 cups sugar
- 6 large eggs
- 4 cups all-purpose flour
- 3/4 cup milk
- 3 tsp. almond extract
- 3 tsp. vanilla extract
Beat butter at medium speed with an electric mixer until creamy. (The butter will become a lighter yellow color; this is an important step, as the job of the mixer is to incorporate air into the butter so the cake will rise. It will take 1 to 7 minutes, depending on the power of your mixer.) Gradually add sugar, beating at medium speed until light and fluffy. (Again, the times will vary, and butter will turn to a fluffy white.) Add eggs, 1 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. (The batter should be smooth and bits of flour should be well incorporated; to rid batter of lumps, stir gently with a rubber spatula.) Stir in extracts.
Pour into a greased and floured 10-inch bundt cake pan. (Use vegetable shortening or butter to grease the pan, getting every nook and cranny covered. Sprinkle a light coating of flour over the greased surface.)
Bake at 300 F for one 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.