Almond Cake

Ingredients

1 cup Roberts Butter, softened
3 cups sugar
5 Roberts Eggs
3 cups flour, sifted
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup Roberts Buttermilk
3-4 tablespoons almond extract

Preparation

Cream butter and sugar together well; add eggs, 1 at a time, mixing well after each addition. Gradually add dry ingredients alternately with buttermilk; blend in almond extract. Pour batter into a buttered and floured 10 inch tube pan. Bake at 375û for 1 to 1 1/4 hours, or until a wooden pick inserted in center tests clean. Cool 10 minutes; remove from pan and cool thoroughly.

Recipe Contributed By: Mrs. V. W. Nissen Omaha, Nebraska

Yield: 10 to 12 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.