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Yield: Serves 12

"This cake smells so good while baking that I must put my dog Roxie outdoors. The first time I made it, when she was just six months old and a very active puppy, I left it on the kitchen counter and later found only the plate, a few crumbs on the floor and one guilty doggy. Two weeks later I made the cake again but left it in the corner of the counter surrounded by baking supplies. Again the cake disappeared but few baking supplies were moved. Came our daughter's birthday and a request for Roxie's Cake. In a hurry, I left the cake on the counter, closed the door ran to the store to purchase birthday candles, and came home to find husband had left kitchen door open. I caught not only Roxie but our other dog Spooky eating the cake while it was still on the plate on the counter and quite warm. Lesson to be learned: lock both dogs outdoors, bake cake, place on top of refrigerator and do not leave the kitchen!" A light, moist pound cake that humans love too. --The Valley Inn, Waitsfield, Vermont

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  • 2-1/2 cups sugar
  • 2 sticks margarine
  • 4 eggs
  • 1/2 teaspoon baking soda
  • 1 tablespoon boiling water
  • 3 cups sifted flour
  • 1 cup buttermilk
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract


Preheat oven to 350 degrees F. Cream sugar and margarine together well. Add eggs, one at a time, beating after each addition. Dissolve baking soda in boiling water and combine with creamed mixture. Slowly add flour and buttermilk, alternately, and continue beating until well mixed. Stir in flavorings. Pour into well greased and lightly floured Bundt pan or tube pan lined with wax paper on the bottom. Bake for about 1 hour.
Updated Tuesday, September 23rd, 2008

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