Batch Size
1 bundt cake (12 servings)
Ingredients
| Qty | Unit | Ingredient | Notes |
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Instructions
- Prep Oven & Pan: Preheat oven to 350°F. Grease and flour a 10-inch tube pan.
- Cream Butter & Sugar:
Cream shortening and butter until light and fluffy. Gradually add sugar and beat well at medium speed of an electric mixer. - Add Yolks: Add egg yolks, one at a time, beating after each addition.
- Combine Dry Ingredients: Sift flour, baking powder, salt, cocoa, and cinnamon together.
- Alternate Wet/Dry:
Add the sifted dry mixture to the creamed mixture alternately with milk, beginning and ending with the flour mixture. Mix just until blended after each addition. - Add Extracts: Stir in vanilla and almond extracts.
- Beat Egg Whites: In a clean bowl, beat egg whites until stiff peaks form.
- Fold Whites: Fold the beaten egg whites carefully into the cake batter, mixing only until no streaks remain.
- Bake:
- Pour batter into the greased and floured 10-inch bundt pan.
- Bake at 350°F (175°C) for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Cool in the pan for 10 minutes, then remove from the pan and let cool completely on a wire rack.