Photo by Gwenael Le Vot/iStock
NOTE: It is essential to use sifted cake flour to get the best results with this recipe. Do not substitute all-purpose or self-rising flour.
Serves 10-12
3 sticks plus 3 tablespoons unsalted butter, softened
½ cup slivered almonds
1 16-ounce package confectioners’ sugar
6 large eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
½ teaspoon salt
2¾ cups sifted cake flour
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Preheat oven to 350 degrees. Spread 3 tablespoons softened butter over bottom and sides of Bundt pan. Sprinkle sides of pan with slivered almonds and set aside. In a large bowl, beat 1½ 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 vanilla and almond extracts and salt. Gradually beat in flour until combined. Spoon batter into prepared pan and bake 50–60 minutes or until a toothpick inserted in center comes out clean. Let cool in pan for 10 minutes, then carefully invert onto a wire rack to cool completely.
MARY SUE GEIGER, SWANSEA