German Bundt Cake

Important: Have all ingredients at room temperature for 2 to 3 hours before starting cake.

1 cup butter
1 cup granulated sugar
1 cup powdered sugar
4 eggs
1 tsp. vanilla
1 tsp. almond extract
4 eggs
3 cups cake flour (sifted 3 times) 2 tsp. baking powder
pinch of salt
1 cup milk
4 Tbsp. Cocoa

Cream butter, sift the two sugars together and add gradually to butter. Add unbeaten egg yolks, on at a time, and beat until smooth. Mix in extract. Sift flour, measure, sift together with baking powder and salt three times. Starting with flour and ending with flour. Add flour and milk alternating to batter. Fold in stiffly beaten egg whites. Grease cake mold well. Put large dabs of butter along creases of mold, embedding almond in each dab. Pour batter into mold and bake for one or 1 1⁄4 hours at 350. When baked let stand 15 minutes before turning cake out of pan. Turn carefully and gently. Makes 24 pieces.

~Henrike W. Bevan


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