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DIRECTIONS:
1) Cream butter, gradually add sugar, beating at medium speed of an electric mixer until well blended.
2) Add eggs, one at a time, beating after each addition.
3) Combine flour, soda, and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.
4) Stir in flavorings.
5) Pour into greased and floured 10-inch tube pan.
6) Bake at 325 degrees F (163 degrees C) for 1 hour.
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Thank you for sharing this recipie, I made this tonight, and it was amazing!! I am am going to freeze the leftover miso mixture in an ice cube tray for easy measurement in the future. For soft boiled eggs place eggs in 1″ boiling water, cover and cook for 6 minutes exactly, and they come out perfectly. Thanks again!