From the Kitchen of: Pepper
Source: Source: The Best of Sunset
1 1/2 c butter, at room temperature
1 lb powdered sugar, sifted
6 large eggs
1 t pure vanilla extract
2 3/4 c cake flour, sifted
1/4 c 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 and fluffy. Beat in eggs, 1 at a time, beating
well after each addition. Beat in vanilla. 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 degree 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.
Serve warm or cool, cut into thin slices. If made
ahead, store airtight for up to 2 days.