Ingredients
1 lb. butter (don't substitute), softened
1 lb. confectioners sugar
6 eggs
3 c. sifted cake flour
1 1/2 Tbsp. vanilla
Method
Sources
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dataset
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Gathered
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Achievable elevated desserts — laminated doughs, cakes, custards
The original Bundt pan — iconic shape, even heat distribution
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Grade A bourbon vanilla beans for custards, ice cream, extracts
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
The original Bundt pan — iconic shape, even heat distribution
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Grade A bourbon vanilla beans for custards, ice cream, extracts
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Cream the butter thoroughly, adding sugar gradually until blended. Beat in eggs one at a time. Add extract. Continue beating at moderate speed, adding flour 1/2 cup at a time. Grease and flour large tube pan. Pour batter into pan. Bake 75 to 90 minutes at 325°.