I keep one of these in the freezer all the time - I serve it with
1 1/2 cups butter, at room temperature
1 pound powdered sugar, sifted
6 large eggs
1 teaspoon pure vanilla extract
2 3/4 cups cake flour, sifted
1/4 cup almonds, sliced, optional
In a large bowl, beat butter with an electric mixer until creamy.
Sift powdered sugar; gradually add to butter, beating until mixture is light
Beat in eggs, 1 at a time, beating well after each addition.
Beat in vanilla extract.
Gradually beat flour into creamed mixture.
Heavily butter a 10-inch (12 cup) plain or decorative tube pan; add sliced almonds
(if used), then tilt pan to coat inside surface with nuts. Or butter pan and dust
with flour. Scrape batter into pan and smooth top surface.
Bake in a 300 degrees F oven until a slender wooden pick inserted in center comes
out clean, about 1 1/2 hours.
Let cool in pan on rack for 5 minutes; run a knife around edges of tube to loosen
center of cake, then turn out onto rack to cool.