1 1/2 c Butter Or Margarine — at
Room temperature
1 lb Powdered Sugar — unsifted
6 lg Eggs
1 ts Vanilla Extract
2 3/4 c Cake Flour — sifted
1/4 c Almonds, Sliced — optional
In a large bowl, beat butter with an electric mixer until creamy. Sift
powdered sugar; gradually add to butter, beating until mixture is light and
fluffy. Beat in eggs, 1 at a time, beating well after each addition. Beat
in vanilla. Gradually beat flour into creamed mixture. Heavily butter a
10-inch (12 cup) plain or decorative tube pan; add sliced almonds (if
used), then tilt pan to coat inside surface with nuts. Or butter pan and
dust with flour. Scrape batter into pan and smooth top surface. Bake in a
300 degree oven until a slender wooden pick inserted in center comes out
clean, about 1 1/2 hours. Let cool in pan on rack for 5 minutes; run a
knife around edges of tube to loosen center of cake, then turn out onto
rack to cool. Serve warm or cool, cut into thin slices. If made ahead,
store airtight for up to 2 days.
Yields
10 Servings