Preheat oven to 300. Beat butter at medium speed with an electric mixer until creamy. (Butter will become a lighter yellow in color, this is an important step, as the job of mixer is to incorporate air into the butter so the cake will rise. Beat for 2-7 minutes. Gradually add sugar, beating at medium speed until light and fluffy. Mixture will be light and fluffy white. Add eggs 1 at a time, beating just until the yellow yolk disappears.
Add flour to creamed mixture, alternating with mild, beginning and ending with flour. Beat at low speed just until blended after each addition. ( The batter should be smooth and bits of flour should be will incorporated, to rid batter of lumps, stir gently with a rubber spatula.) Stir in extracts.
Pour into a greased and floured 10 inch tube pan.(get butter into every nook and cranny.
Bake at 300 for 1 hour and 40 minutes or until a long wooden pick inserted comes out clean. Cool pan on wire rack 10-15 minutes. Remove from pan and cool completely on wire rack.
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|Serving Size: 1 Serving (264g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 392 (71%)|
|Amt Per Serving||% DV|
|Total Fat 43.5g||58 %|
|Saturated Fat 25.4g||127 %|
|Monounsaturated Fat 11.9g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 351.4mg||108 %|
|Sodium 17097.2mg||590 %|
|Potassium 396.3mg||10 %|
|Total Carbohydrate 46.7g||14 %|
|Dietary Fiber 27.8g||111 %|
|Sugars, other 18.9g|
|Protein 10.5g||15 %|
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Calories per serving: 554
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