1 lb. butter (4 sticks), room temperature
1 lb. sugar (3 1/2 cups)
1 lb. eggs (12 medium), room temperature
2 tsp. almond extract
1 lb. all-purpose flour (4 cups)
1 tsp. nutmeg
pinch of salt
Preheat oven to 350 degrees F.
Cream butter and sugar in a large bowl. Add eggs and almond extract. Mix well. Stir in flour, nutmeg and a pinch of salt.
Generously coat a bundt pan with butter or coconut oil, and pour in the batter.
Bake for an hour and a half. Cover with foil for the last 30 minutes.
Remove from oven and allow to cool slightly. Remove from the pan and cool further on a cooling rack.
Dust with powdered sugar, or make a glaze!
Adapted from Farm Bell Recipes at Chickens in the Road