1 1/4 cups butter, softened
2 3/4 cups sugar
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon nutmeg
1 cup milk
1/4 cup slivered almonds
Servings: 24
1. Preheat oven to 350 degrees F. Grease and flour two 7 1/2 × 3 1/2 × 2 1/2-inch loaf pans.
2. In a large bowl, cream butter and sugar until fluffy. Add eggs and vanilla; beat on high speed 5 minutes, scraping bowl occasionally. Combine flour, baking powder, salt and nutmeg; add to creamed mixture alternately with milk. Beat on low speed. Pour into pans and sprinkle each with 2 tablespoons almonds.
3. Bake 1 1/2 hours, or until cake tests done. Cool 20 minutes; remove from pans.
Yield: 2 Loaves
Cuisine: Italian
2 3/4 cups sugar
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon nutmeg
1 cup milk
1/4 cup slivered almonds
Servings: 24
1. Preheat oven to 350 degrees F. Grease and flour two 7 1/2 × 3 1/2 × 2 1/2-inch loaf pans.
2. In a large bowl, cream butter and sugar until fluffy. Add eggs and vanilla; beat on high speed 5 minutes, scraping bowl occasionally. Combine flour, baking powder, salt and nutmeg; add to creamed mixture alternately with milk. Beat on low speed. Pour into pans and sprinkle each with 2 tablespoons almonds.
3. Bake 1 1/2 hours, or until cake tests done. Cool 20 minutes; remove from pans.
Yield: 2 Loaves
Cuisine: Italian
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