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Prep Time15min
Total2hr35min
Servings16
Ingredients8
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Ingredients
3
cups Gold Medal™ all-purpose flour
1
teaspoon baking powder
1/4
teaspoon salt
2 3/4
cups sugar
1 1/4
cups butter or margarine, softened
1
teaspoon almond extract
5
eggs
1
cup evaporated milk
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Instructions
Step
1
Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan or 10-inch angel food (tube) cake. Mix flour, baking powder and salt; set aside.
Step
2
Beat sugar, butter, almond extract and eggs in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour mixture alternately with milk on low speed. Pour into pan.
Step
3
Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely, about 40 minutes.
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Chocolate Chip Nutty Pound Cake? Why not? Just follow this recipe, except after mixing, fold in 2 ounces unsweetened baking chocolate, grated, and 1/2 cup chopped nuts.
Bundt cakes can easily serve 24 when they're cut into thinner slices. Voilà, you’ve also just reduced the calories and fat!
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Nutrition Facts
Serving Size:1 Serving
Calories
390
Calories from Fat
155
Total Fat
17 g
Saturated Fat
10 g
Cholesterol
105 mg
Sodium
200 mg
Potassium
100 mg
Total Carbohydrate
54 g
Dietary Fiber
1 g
Protein
6 g
% Daily Value*:
Vitamin A
14%
14%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
8%
8%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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