Yield: 10 to 12 servings
Cream together the butter and sugar. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla and almond extracts. Sift together the flour and baking powder. Add to the creamed mixture and beat until well blended. Spoon into the prepared pan.
Bake for 50 minutes or until a tester inserted near the center comes out clean. Cool in the pan for 10 minutes before turning out onto a wire rack to cool completely. Dust with confectioners' sugar just before serving.
We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.
©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111