| 3 | cups Gold Medal® all-purpose flour |
| 1 | teaspoon baking powder |
| 1/4 | teaspoon salt |
| 2 3/4 | cups sugar |
| 1 1/4 | cups butter or margarine, softened |
| 1 | teaspoon almond extract |
| 5 | eggs |
| 1 | cup evaporated milk |
| 1. | Heat oven to 350ºF. Grease and flour 12-cup fluted tube cake pan or 10-inch angel food (tube) cake. Mix flour, baking powder and salt; set aside. |
| 2. | Beat sugar, butter, almond extract and eggs in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour mixture alternately with milk on low speed. Pour into pan. |
| 3. | Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely, about 40 minutes. |
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| Chocolate Chip Nutty Pound Cake? Why not? Just follow this recipe, except after mixing, fold in 2 ounces unsweetened baking chocolate, grated, and 1/2 cup chopped nuts. |
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| Bundt cakes can easily serve 24 when they're cut into thinner slices. Voilà, you’ve also just reduced the calories and fat! |
Nutrition Information:
390 ( 155 ); 17 g ( 10 g); 105 mg; 200 mg; 54 g ( 1 g); 6 g 14 %; 0%; 8 %; 8 %