FOODIE FRIDAY -- German Bundt Cake

This cake came from my mom. I have no idea where she got it, but I do know she used to make it all the time for special occasions. Yes, you MUST do all the little extra stuff when you make this cake.

**All ingredients MUST be at room temperature for 2-3 hours before starting**

German Bundt Cake

1 cup butter
1 cup granulated sugar
1 cup powdered sugar
4 egg yolks
1 tsp. vanilla
1 tsp. almond extract
3 cups cake flour, sifted three times prior to measuring
2 tsp. baking powder
Pinch of salt
1 cup whole milk
4 egg whites, beaten into stiff peaks

Whole almonds

Preheat oven to 350 degrees F.

Cream butter, sift the two sugars together and add gradually to butter. Add unbeaten egg yolks, one at a time, and beat until smooth. Mix in extracts. Sift flour, measure, sift together with baking powder and salt three times. Starting with flour mixture and ending with flour mixture, add flour and milk alternately into batter. Fold in stiffly beaten egg whites.

Grease cake mold well. Put large dabs of butter along creases of mold, embedding an almond in each dab. Pour batter into mold and bake for 1 to 1 ½ hours. When baked, let stand 15 minutes before turning cake out of pan. Turn carefully and gently tap bottom of pan until cake releases.


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