1 c. soft butter
1 c. sifted all-purpose flour
5 eggs
1 1/3 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. almond extract

Preheat oven to 325 degrees. Allow the butter to become soft, do not melt. Place butter and flour in a mixing bowl. Mix 5 minutes on low speed, or beat by hand. Add eggs, 1 at a time, blending each egg in turn on slow speed. Sift together the sugar, baking powder and salt. Add gradually to creamed mixture, add extract and mix 2 more minutes. After all the sugar mixture has been added turn into a greased and floured 10" tube pan. Bake in a moderate slow oven for 1 hour. Invert on a cake rack to cool thoroughly. Slice into thin wedges. Serves 10 or more.