- 20 mins
- 40 mins
Ingredients
- 3 cups Gold Medal™ all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 ¾ cups sugar SAVE $
- 1 ¼ cups butter or margarine, softened SAVE $
- 1 teaspoon almond extract
- 5 eggs SAVE $
- 1 cup evaporated milk
Preparation
Step 1
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.
Expert Tips
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.
Bundt cakes can easily serve 24 when they're cut into thinner slices. Voilà, you’ve also just reduced the calories and fat!