2 sticks of butter softened
3 cups of cake flour, sifted
3 cups of sugar
2 tablespoons of almond extract
3/4 teaspoon salt
7 eggs, room temperature
1 cup heavy cream
-Beat butter, sugar, almond extract and salt on medium high for about 6 minutes until light and fluffy
-Add eggs one at a time and beat until smooth
-Add flour and cream alternatively, beginning with and ending with flour.
-Beat on high for 5 minutes until pale and fluffy
-Pour into well greased and floured pan (bunt) tap on counter a few times to settle
-Place in cold oven and turn to 350 degrees and back for 1 hour 45 minutes
Frosting Glaze
1 cup sugar
1/4 cup water
1/2 cup butter
1 teaspoon almond extract
Over medium heat in small pan stir in sugar and water and butter until sugar is dissolved.
Take off heat and add almond.
While cake is still hot brush or pour over can (depanned)
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