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Grandmother’s Buttermilk Pound Cake

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“An heirloom recipe that won a Blue Ribbon. Excellent, fine textured pound cake.”
READY IN:
1hr 50mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Sift together flour and baking soda.
  2. Cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and almond extract. (Total beating time: 10 minutes.).
  3. Add dry ingredients alternately with buttermilk, beating well after each addition. Pour batter into well greased 9 inch tube pan.
  4. Bake in 350°F oven about 1 hour and 25 minutes or until cake tests done. Cool in pan on rack 15 minutes. Remove from pan; cool on rack.
  5. Spoon Almond Glaze over top of cake. Let some of glaze drip down sides. Makes 12 servings.
  6. FOR THE ALMOND GLAZE: Combine 1 1/2 cups sifted confectioners sugar, 2 to 3 Tablespoons milk and 1/2 teaspoons almond extract. Stir until smooth.
  7. Country Fair Cookbook.

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