2 loaves or 1 round (tube pan) cake are produced. Oven: PREHEAT to 325°.

Two 9-inch loaf pans should be butter and lightly floured (or you can use one 10-inch tube pan).

Lightly scoop SIFT Swans Down Cake Flour into a measuring cup to make 3 cups.

CREAM butter till light and creamy, then gradually add sugar.

SIFTING salt, baking powder, and sifted cake flour. To the creamed mixture, add the eggs one at a time, mixing after each addition.

Alternately add milk and extracts along with the flour mixture, stirring well after each addition. (Avoid over-mixing; it will result in a dry cake.)

DRAIN into the prepared pan (s).

BAKE for approximately 1 hour, 15 to 25 minutes at 325°. (If using loaf pans, check to see whether the cake tester is clean at 1 hour and 15 minutes. You could need the entire 25 minutes for a tube pan.)

15 minutes to cool in pan(s) on wire rack. Take out of pan(s) and let cool completely on rack.