lb. (1½ cups) butter
lb. (3½ cups) powdered sugar, sifted
cups sifted cake flour
cup sliced almonds
Preheat oven to 300. Beat butter until creamy. Slowly add powdered sugar, beating until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Gradually beat in flour. Heavily butter and flour a 10" (12 cup) bundt pan. Add almonds - tilt pan to coat inside with nuts. Pour batter into pan and smooth top. Bake about 1 1/2 hours till toothpick comes out clean. Let cool in pan on rack for 5 minutes. Run knife around edges to loosen. Turn out and cool for an hour.