Buttermilk Pound Cake Td

INGREDIENTS:

2 1/2 c Sugar
1 c Butter/oleo
4 Eggs
1 ts Vanillia(real or fake)
1 ts Almond extract
3 c Sifted flour(all purpose)
1/2 ts Baking soda
1 c Buttermilk

Combine flour and baking soda and sift. Set aside.

Cream sugar and butter/oleo until fluffy. Add egg one at a time. Add extracts. Add four/soda mix and alternate with buttermilk. Beat well(approximately 2-3 min)

Pour into greased/floured 10" tube pan. Bake approximately 1 1/4 hours or untill a toothpick comes out clean.

Cool on a wire rack. Run a knife around the outside edge and the tube. turn upsidedown on a dinner plate and GENTLY shake to get out. Then flip rightside up. Enjoy.

Keeps well covered at room temp. Tastes goo when warmed up in the micy.

NOTE: I combine eggs and extracts and mix, not whip, then add a small amount at a time.

I despise buttermilk but LUV this cake. Buttermilk also freezes well. Good for about 6-10 months. Thaw, shake and use.

EAT-L Digest 17 July 96