In a large bowl, beat butter with an electric mixer until creamy. Sift powdered sugar; gradually add to butter, beating until mixture is light and fluffy. Beat in eggs, 1 at a time, beating well after each addition. Beat in vanilla. Gradually beat flour into creamed mixture. Heavily butter a 10-inch (12 cup) plain or decorative tube pan; add sliced almonds (if used), then tilt pan to coat inside surface with nuts. Or butter pan and dust with flour. Scrape batter into pan and smooth top surface. Bake in a 300 degree oven until a slender wooden pick inserted in center comes out clean, about 1 1/2 hours. Let cool in pan on rack for 5 minutes; run a knife around edges of tube to loosen center of cake, then turn out onto rack to cool. Serve warm or cool, cut into thin slices. If made ahead, store airtight for up to 2 days. Recipe By : The Best of Sunset - Page 13
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|Serving Size: 1 Serving (348g)|
|Recipe Makes: 10|
|Calories from Fat: 417 (39%)|
|Amt Per Serving||% DV|
|Total Fat 46.3g||62 %|
|Saturated Fat 22.5g||113 %|
|Monounsaturated Fat 14.7g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 707.7mg||218 %|
|Sodium 408.9mg||14 %|
|Potassium 368.9mg||10 %|
|Total Carbohydrate 135.8g||40 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 133.2g|
|Protein 29.6g||42 %|
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Calories per serving: 1078
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