Recipe by Sherrybeth
This is a great recipe from my grandmother. She even taught both of my brothers how to make this because it is a family favorite. I hope you enjoy it as much as we do.
Top Review by Luby Luby Luby
I really really loved the flavor of this cake - it was outstanding. I did find it to be a tiny bit on the dry side so I'm not sure if I overcooked it or not. I'm going to try it again and maybe substitute cake flour for all purpose and check it at 1 1/4 hours. I'll come back and post the results after trying again. I used a large bundt pan and could not use all of the batter so I'll make an additional small loaf next time.
- 473.18 ml butter, softened
- 709.77 ml sugar
- 8 large eggs
- 828.06 ml all-purpose flour
- 158.51 ml whipping cream
- 9.85 ml vanilla flavoring
- 4.92 ml butter flavoring
- 4.92 ml almond flavoring
Directions See How It's Made
- Using a heavy mixer, beat the butter until light and creamy (about 2 minutes).
- Gradually add the sugar and beat well on medium speed for 6 minutes.
- Add the eggs, one at a time.
- Add the flour and whipping cream, alternating, but beginning and ending with flour and blending on low until mixture is well blended.
- Add the flavorings.
- Pour batter into a tube pan which has been greased and floured to prevent sticking.
- Bake at 300° for 1 1/2 hours (depending on your oven, it might take longer--insert a wooden toothpick in the center and if it comes out clean, the cake is done).
- Cool on wire rack for 15 minutes before turning out on to cake plate.
- This can also be baked in 2 loaf pans for 1 hour or so (use the toothpick method to test for doneness).