Ingrients & Directions
3 c SUGAR 3/4 c MILK
2 c BUTTER 1 ts VANILLA
6 ea LARGE EGGS 1 ts ALMOND EXTRACT
4 c FLOUR
IN A LARGE BOWL CREAM TOGETHER THE SUGAR AND BUTTER UNTIL LIGHT AND
FLUFFY. BEAT IN EGGS ONE AT A TIME, BEATING WELL AFTER EACH ADDITION. ADD
FLOUR AND MILK ALTERNATELY, BEATING AFTER EACH ADDITION. STIR IN VANILLA
AND ALMOND EXTRACT. POUR INTO 2 GREASED AND FLOURED 9″ X 5″ LOAF PANS.
BAKE AT 350 DEG F. FOR ABOUT 1 HOUR OR UNTIL A PICK INSERTED IN THE CENTER
COMES OUT CLEAN.
Yields
16 servings