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Prep 20min
Total4hr0min
Servings24
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Ingredients
3
cups all-purpose flour*
1
teaspoon baking powder
1/4
teaspoon salt
2 1/2
cups sugar
1
cup butter or margarine, softened
1
teaspoon vanilla or almond extract
5
large eggs
1
cup milk or evaporated milk
Powdered sugar, if desired
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Steps
1
Heat oven to 350°F. Grease bottom, side and tube of 10x4-inch angel food cake pan (tube pan), 12-cup fluted tube cake pan or two 9x5-inch loaf pans with shortening; lightly flour.
2
In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat flour mixture into sugar mixture alternately with milk on low speed, beating just until smooth after each addition. Pour into pan(s).
3
Bake angel food or fluted tube cake pan 1 hour 10 minutes to 1 hour 20 minutes, loaf pans 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan(s) to wire rack. Cool completely, about 2 hours. Sprinkle with powdered sugar.
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Substitute 1 teaspoon lemon extract for the vanilla. Fold 1 tablespoon grated lemon peel and 1/4 cup poppy seed into batter.
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