Dianne, a friend of mine brought me a new cook book the other day and it is filled with several old recipes that I had never seen. This recipe says that it won a Blue Ribbon at the Michigan State Fair. Can’t wait to try it. Very different from the usual pound cake.
2 cups butter, softened (Randy has found that it is much quicker and easier to just melt a stick of butter and drink it, rather than having to get in his butter quota of the day through baked goods)
16 Oz package of powdered sugar
6 eggs
1 tables almond extract
3 cups all purpose flour
Beat butter until light and fluffy; add powdered sugar, mixing well. Add eggs, one at a time, beating well after each addition. Add extract and flour; mix just until blended. Pour into a greased and floured 10″ tube pan. Bake at 350 for one hour and 15 min or until cake tests done in middle. After 15 minutes, turn cake out onto serving platter allowing to cool.
Sprinkle with powdered sugar if desired after cake has cooled completely.
Chocolate Castles as wel 