From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Break eggs into a measuring cup; then fill to the 1 cup mark with milk. In a mixing bowl, combine the egg-milk mixture, flour, sugar, baking powder, salt, vegetable shortening and almond flavoring. Beat at medium speed with electric mixer for 3 minutes using rubber scraper to stir batter away from sides of bowl.
Add additional 3/4 cup milk and beat a minute or so more. Pour into a greased and floured tube cake pan. Bake at 325 degrees for about an hour, or until toothpick comes out clean. Cool on rack about 30 minutes before removing from baking pan. May be frozen.
SERVES: 12 - 16
- 4 eggs
- Milk
- 2 cups flour
- 2 cups sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup vegetable shortening
- 1-1/2 teaspoons almond flavoring
- 3/4 cup milk
TO PREPARE:
Break eggs into a measuring cup; then fill to the 1 cup mark with milk. In a mixing bowl, combine the egg-milk mixture, flour, sugar, baking powder, salt, vegetable shortening and almond flavoring. Beat at medium speed with electric mixer for 3 minutes using rubber scraper to stir batter away from sides of bowl.
Add additional 3/4 cup milk and beat a minute or so more. Pour into a greased and floured tube cake pan. Bake at 325 degrees for about an hour, or until toothpick comes out clean. Cool on rack about 30 minutes before removing from baking pan. May be frozen.
SERVES: 12 - 16
