Ingredients

1 1/2 C. butter or margarine softened (3 sticks)
4 C. sifted confectioners’ sugar (about 1 pound)
6 eggs
1 tsp. vanilla
1/2 tsp. almond extract
3 1/2 C. all-purpose flour, sifted
1/4 tsp. mace or nutmeg
1/4 tsp. salt
2/3 C. milk

Cooking Instructions

Preheat oven to 325. Grease and flour a 10-inch tube pan or 12-C. bundt pan. Cream butter and sugar together in mixing bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Blend in vanilla and almond extracts. Sift flour, mace, or nutmeg and salt together; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Spoon batter into prepared pan. Bake for 1 hour and 15 minutes or until toothpick inserted one inch from edge comes out clean. Cool in pan for 10 minutes; turn out onto wire rack and cool completely.
 
 
"But solid food is for the mature, who because of practice have their senses trained to discern good and evil." (Hebrews 5:14)