Loading...I found this recipe on a self-sustainable living blog and it is fantastic! It makes a lot of batter though. The site said put it in 2 loaf pans, but I ended up with 4 mini loaves and a round cake pan. It freezes well so don’t be afraid!
Difficulty: Easy
Servings: 24
Prep Time: 15 minutes Cook Time: 35 - 60 minutesIngredients
3 c. flour
2 c. sugar
3 t. paking powder
1 teaspoon salt
2 c. butter
1 t. vanilla
1 t. almond extract
1/2 c. milk
6 eggs
Directions
Mix the first 4 ingredients together in large bowl. Add the butter, vanilla, almond extract, and milk; mix well. Add eggs, one at a time, mixing well after each addition. Batter will be very thick.
Spoon batter into greased loaf pans – it will be at least 2 pans. Bake at 350 until cake tests done.
Categories: Cakes, Desserts, Eggs
Submitted by: jjohnson226 on May 14, 2010
Pete says:
Made this today and it was delicious. Must admit that it seemed like it went together inside out! Not sure I’ve ever made a cake without creaming the butter first, and it took some adjusting. But the result was like the pound cakes I remember from my childhood – rich and wonderful, but with a sort of a rustic crumb.
Oh, and we made it in a bundt pan. Filled it perfectly, so next time will try it in the bundt pan that is shaped like an old village.
On December 14, 2010 at 9:47 pm