Champagne Almond Cake
-JUDI M. PHELPS
To 3 tablespoons champagne
Preheat oven to 300 degrees. Grease and flour a 10 inch bundt pan.
Sprinkle almonds on bottom and set aside. Cream the butter until it
is light and fluffy. Add the sugar one cup at a time, beating well
until the mix is smooth. Blend in the vanilla and almond flavoring
and the sour cream. Add the eggs one at a time, beating well after
each addition. Sift together the flour, salt, baking soda, and powder
and add flour mix to the cake batter mixing just enough to
incorporate it. Pour batter into prepared pan. Set in middle of
oven. Bake for 1-1/2 hours or until cake tests done. Remove from
oven. Loosen edges from side of pan with spatula; set on cake rack.
Let cool 5 minutes and remove from pan. Approximately 10 servings.
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