Recipe: German Mini-Bundt Cakes (1960's)

GERMAN MINI-BUNDT CAKE

2/3 cup butter, softened
2/3 cup sugar
1/2 cup confectioners' sugar
3 eggs; separated
1/2 tsp almond extract
1/2 tsp vanilla
2 cups cake flour; sifted
1 1/2 tsp baking powder
1 pinch salt
1/2 cup milk
almonds (to garnish)

Preheat oven to 350 degrees F. Grease and flour a 9-cup mini Bundt pan.

Cream butter and two sugars until light and fluffy. Add egg yolks separately, beating well after each addition. Mix in extracts.

Mix together flour, baking powder and salt. Add flour mixture and milk alternately to creamed mixture. Fold in stiffly beaten egg whites.

Place an almond in each crease of the prepared pans. Pour batter into pans.

Bake at 350 degrees F for 45 minutes.

Makes 9 mini Bunt cakes
Source: Unusual Old World and American Recipes from Nordic Ware, 1960's