4/5
(1 Votes)
Ingredients
- 1 1/2 cups plus 3 tablespoons unsalted butter, softened and divided
- 1/2 cup slivered almonds
- 1 (16 oz.) box confectioners sugar
- 6 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1/2 teaspoon salt
- 2 3/4 cups sifted cake flour
- Garnish: Fresh raspberries, slivered almonds
Preparation
Step 1
Preheat oen o 350 degrees. Spread 3 tablespoons softened butter over bottom and sides of a 12-15 cup tube pan. Sprinkle sides of pan with slivered almonds; set aside.
In a large bowl, beat remaining 1 1/2 cups butter at medium speed with an electric mixer until creamy. Gradually beat in confectioners sugar until fluffy. Add eggs one at a time, beating well after each addition. Beat in extracts and salt. Gradually beat in flour until combined. Spoon batter into prepared pan, and bake for 1 hour, or until a wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Garnish with raspberries and slivered almonds, if desired.