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3/4 lb MARGARINE (GOOD QUALITY) 1 ts VANILLA
3 c SUGAR 1/2 ts LEMON EXTRACT
5 x EGGS (LARGE) 1/2 ts ALMOND EXTRACT
3 c FLOUR (SIFTED) 7/8 c GINGER ALE
12 servings
Cream Margarineuntil Light. Cream In Sugar And Beat Until Fluffy. Beat In
Eggs, One At A Time. Beat In One Cup Flour, Then Add Extracts. Add A
Little Ginger Ale. Mix In Flour And Remaining Ginger Ale, Alternating A
Little Of Each. Mix Until Batter Is Smooth. Pour Batter Into A 10" Tube
Pan That Has Been Greased And Floured. Bake In A Preheated Oven At 275 F.
For 1 Hour And 45 Minutes Or Until A Knife Inserted In The Middle Comes
Out Clean. Note: You Can Use 2 9 X 5 Loaf Pans In Place Of The Tube Pan
3 c SUGAR 1/2 ts LEMON EXTRACT
5 x EGGS (LARGE) 1/2 ts ALMOND EXTRACT
3 c FLOUR (SIFTED) 7/8 c GINGER ALE
12 servings
Cream Margarineuntil Light. Cream In Sugar And Beat Until Fluffy. Beat In
Eggs, One At A Time. Beat In One Cup Flour, Then Add Extracts. Add A
Little Ginger Ale. Mix In Flour And Remaining Ginger Ale, Alternating A
Little Of Each. Mix Until Batter Is Smooth. Pour Batter Into A 10" Tube
Pan That Has Been Greased And Floured. Bake In A Preheated Oven At 275 F.
For 1 Hour And 45 Minutes Or Until A Knife Inserted In The Middle Comes
Out Clean. Note: You Can Use 2 9 X 5 Loaf Pans In Place Of The Tube Pan