German Topfkuchen Lauren Mueller 1 cup butter 1½ cups sugar 4 eggs, separated 1½ tsp. vanilla, almond or rum extract 3 cups flour some milk Preheat the oven to 350o. Cream the butter, sugar, and egg yolks beating well. Add just a little milk and then the dry ingrediets. Beat the egg whites until stiff and slowly fold in the batter. Grease and flour a bundt pan, pour in the batter and bake for 1 hour. If it's brown turn down the oven to 125o for 20 minutes. If a tester comes out clean cool the cake for 30 mimnutes and then unmold on a plate and sprinkle with sugar scented with either rum or vanilla.

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