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