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1 cup
butter, softened
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3 cups
sugar
Dispensers and Storage Options
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6
eggs
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3 cups
flour
Dispensers and Storage Options
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1 cup
whipping cream
Whipped Cream Whippers Options
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1 teaspoon
vanilla
Vanilla Selections Options
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1/2 teaspoon
almond extract
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Equipment List:
Cooking Instructions
This recipe will work with any 6 cup size Bundt pan.
Preheat oven to 325 F.
Grease and flour Bundt pan.
In the bowl of a stand mixer set on medium, cream butter. Gradually add sugar and combine well. Add eggs one at a time, beating well after each addition. Blend in flour and cream alternately, beginning and ending with flour.
When well blended, stir in vanilla and almond. Pour batter into prepared pan. Bake 1 hour or until cake tester comes out clean.
Remove from oven and cool in pan for 15 minutes. Invert onto serving platter and cool completely.
Serves 12.
CHEFS™ Kitchen