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Ingredients
- 1Â 1/2 c. Butter Or possibly Margarine -- at
- Â Â Room temperature
- 1 lb Powdered Sugar -- unsifted
- 6 lrg Large eggs
- 1 tsp Vanilla Extract
- 2Â 3/4 c. Cake Flour -- sifted
- 1/4 c. Almonds, Sliced -- optional
Directions
- In a large bowl, beat butter with an electric mixer till creamy. Sift powdered sugar; gradually add in to butter, beating till mix is light and fluffy. Beat in Large eggs, 1 at a time, beating well after each addition. Beat in vanilla. Gradually beat flour into creamed mix. Heavily butter a 10-inch (12 c.) plain or possibly decorative tube pan; add in sliced almonds (if used), then tilt pan to coat inside surface with nuts. Or possibly butter pan and dust with flour. Scrape batter into pan and smooth top surface. Bake in a 300 degree oven till a slender wooden pick inserted in center comes out clean, about 1 1/2 hrs. Let cold in pan on rack for 5 min; run a knife around edges of tube to loosen center of cake, then turn out onto rack to cold. Serve hot or possibly cold, cut into thin slices. If made ahead, store airtight for up to 2 days.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 147g | |
| Recipe makes 10 servings | |
| Calories 606 | |
| Calories from Fat 276 | 46% |
| Total Fat 31.38g | 39% |
| Saturated Fat 18.5g | 74% |
| Trans Fat 0.0g | |
| Cholesterol 198mg | 66% |
| Sodium 239mg | 10% |
| Potassium 95mg | 3% |
| Total Carbs 75.08g | 20% |
| Dietary Fiber 0.8g | 3% |
| Sugars 44.86g | 30% |
| Protein 7.29g | 12% |
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