Cream butter and cream cheese. Blend in sugar. Add eggs one at a time, beating well. Add flour, vanilla extract, and almond flavoring a little at a time, and blend until smooth. Pour into a greased and floured tube pan. (I also use layer cake pans) Bake at 325 degrees for approximately 1 hour and 10 minutes. (I set a timer and check it at 10 minute intervals after 30 minutes, so I can use a variety of pans/sizes) When the wooden skewer comes out clean, and the top is light brown, the cake is done. Cool in pan 10-15 minutes, then invert on serving platter. Frost with buttercream icing, or serve plain.
Original recipe calls for 1 teaspoon of almond flavoring, but I use 1 tablespoon. Also, I add the eggs alternately with 1/2 cup of flour, until it is all incorporated in the mix. (egg, 1/2 cup flour, egg, 1/2 cup flour, egg,...)
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|Serving Size: 1 Serving (199g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 235 (40%)|
|Amt Per Serving||% DV|
|Total Fat 26.1g||35 %|
|Saturated Fat 14.9g||74 %|
|Monounsaturated Fat 6.9g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 177.4mg||55 %|
|Sodium 256mg||9 %|
|Potassium 228mg||6 %|
|Total Carbohydrate 71.7g||21 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 69.3g|
|Protein 15.2g||22 %|
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Calories per serving: 588
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