- Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until yellow yolk disappears.
- Add flour to creamed mixture alternately with milk, beginning and ending with flour. Beat at low speed just until blended after each addition. To get rid of batter lumps, gently stir with a rubber spatula. Stir in Roasted Almond Oil and Aged Raspberry Balsamic.
- Pour into a greased and floured 10-inch tube pan. 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 10-15 minutes. Remove from pan, and cool completely on a wire rack. Serve with fresh raspberries and whipped cream.