9 Pound Hammer Cake

// Ingredients //

1 pound cannabis infused butter, softened (leave at room temp for ~30 minutes)
3 cups sugar
6 large eggs (leave out at room temp for ~30 minutes)
4 cups all-purpose flour
3/4 cup milk
1 teaspoon almond extract
1 teaspoon vanilla extract

// Step 1 //

Beat butter at medium speed with an electric mixer until creamy.
It will take 1 to 7 minutes, depending on the power of your mixer.
The butter will become a lighter yellow color. This is an important step; the job of the mixer is to incorporate air into the butter so the cake will rise.

Gradually add sugar, beating at medium speed until light and fluffy.
Again, the times will vary, and butter will turn to a fluffy white.

Add eggs, 1 at a time, beating just until yellow yolk disappears.

// Step 2 //

Add flour to creamed mixture alternating with milk.
Make sure to begin and end with flour.
Beat at low speed just until blended after each addition.
The batter should be smooth and bits of flour should be well incorporated.
To rid batter of lumps, stir gently with a rubber spatula.

Stir in Vanilla and Almond extracts.

// Step 3 //

Pour mixture into a greased and floured 10-inch tube pan.

Use vegetable shortening or butter to grease the pan, getting every nook and cranny covered. Sprinkle a light coating of flour over the greased surface (I always recommend using King Arthur Flour).

// Step 4 //

Bake at 300° for 1 hour and 40 minutes.
Or until a long wooden pick inserted in center comes out clean.

Cool in pan on a wire rack 10 to 15 minutes.

Remove from pan, and cool completely on a wire rack.

// Step 5 //

ENJOY!

 

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