Rating: 5 stars
1 Ratings
  • 5 star values: 1
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Not sure where this cake recipe came from, my mom passed it to me many years ago. We use it as a great holiday favorite but I usually sneak it in a couple times a year. It's a great treat to bring to a party or work. The brown sugar and almond extract give it a distinctive taste.

Recipe Summary

15 mins
50 mins
1 hr 5 mins
1 tube cake


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan.

  • Combine brown sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in eggs one at a time until well blended.

  • Whisk flour, baking soda, and salt together in a separate bowl. Stir vanilla extract and almond extract into buttermilk. Add flour and buttermilk mixtures alternately to the creamed butter mixture, beating well between additions.

  • Pour batter into the prepared pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.

Cook's Note:

Substitute margarine for the butter if desired.

Nutrition Facts

400 calories; protein 5.1g; carbohydrates 57.6g; fat 17g; cholesterol 88mg; sodium 360.7mg. Full Nutrition