3/4 lb MARGARINE (GOOD QUALITY) 1 ts VANILLA
3 c SUGAR 1/2 ts LEMON EXTRACT
5 x EGGS (LARGE) 1/2 ts ALMOND EXTRACT
3 c FLOUR (SIFTED) 7/8 c GINGER ALE
CREAM MARGARINEUNTIL LIGHT. CREAM IN SUGAR AND BEAT UNTIL FLUFFY. BEAT IN
EGGS, ONE AT A TIME. BEAT IN ONE CUP FLOUR, THEN ADD EXTRACTS. ADD A
LITTLE GINGER ALE. MIX IN FLOUR AND REMAINING GINGER ALE, ALTERNATING A
LITTLE OF EACH. MIX UNTIL BATTER IS SMOOTH. POUR BATTER INTO A 10″ TUBE
PAN THAT HAS BEEN GREASED AND FLOURED. BAKE IN A PREHEATED OVEN AT 275 F.
FOR 1 HOUR AND 45 MINUTES OR UNTIL A KNIFE INSERTED IN THE MIDDLE COMES
OUT CLEAN. NOTE: YOU CAN USE 2 9 X 5 LOAF PANS IN PLACE OF THE TUBE PAN
Yields
12 servings