Submitted by Denise McWhorter
- 3 sticks butter, room temperature
- 3 C sugar
- 6 eggs
- 3 C all-purpose flour
- 1 Tbsp vanilla extract
- 1 tsp almond extract
Preheat oven to 325°. Grease a Bundt pan with melted butter and coat with flour.
In a stand mixer, beat butter on medium for 1–2 minutes. Add sugar and beat for 3–4 minutes on medium speed until light and fluffy. With mixer on low, add eggs one at a time, until incorporated. Do not overmix.
Scrape sides of bowl and add flour, vanilla and almond extract. Mix on low until incorporated. Scrape sides with spatula.
Spoon batter into greased Bundt pan and level.
Bake for 85 minutes. Cake is done when toothpick inserted into center pulls out clean.
Remove from oven and let cool in pan for 10 minutes, then flip out onto a cooling rack. When completely cooled, serve with fresh strawberries or other berries. Serves 15.