ALMOND POUND CAKE
I'm happy to share a third-generation family recipe with you. This almond pound cake is rich and buttery and it has a lovely golden brown crust. Seasonal fresh fruit is perfect with this one. -Margie Dalton, Chicago, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 2 cakes (12 servings each).
Number Of Ingredients 7
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and confectioners' sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour and salt; gradually add to creamed mixture. Beat just until combined., Transfer to two greased 8x4-in. loaf pans. Bake 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks. Serve with raspberries and whipped cream if desired.
Nutrition Facts : Calories 289 calories, Fat 17g fat (10g saturated fat), Cholesterol 94mg cholesterol, Sodium 176mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 0 fiber), Protein 3g protein.
ALMOND-LEMON POUND CAKE
This lemon-almond cake is the first cake I learned to make more than 30 years ago, and it's still a favorite of mine. You can freeze any leftover cake and berry sauce for another time. -Michaela Rosenthal, Woodland Hills, California
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Grease the bottom and sides of a 9-in. round baking pan with 1 teaspoon butter. Sprinkle with confectioners' sugar; set aside. Place the almonds and sugar in a blender or food processor; cover and process until finely ground., In a small bowl, cream remaining butter; beat in almond mixture until combined. Add eggs, one at a time, beating well after each addition. Stir in sour cream and lemon zest. Combine the flour and baking powder; add to creamed mixture alternately with lemon juice., Pour into prepared pan. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Invert onto a wire rack to cool completely. , For topping, in a heavy saucepan, combine the berries, sugar and lemon juice. Cook and stir over medium-low heat for 10 minutes or until mixture begins to thicken. Sprinkle cake with confectioners' sugar. Serve with berry topping.
Nutrition Facts : Calories 654 calories, Fat 37g fat (17g saturated fat), Cholesterol 143mg cholesterol, Sodium 334mg sodium, Carbohydrate 76g carbohydrate (51g sugars, Fiber 4g fiber), Protein 9g protein.
LITTLE ROSE & ALMOND CUPCAKES
Pretty as a picture, but dead simple. Add a paper flag and these will double as place names or favours at a wedding
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 1h40m
Yield Makes 12
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake or muffin cases. Mix the flour, almonds, baking powder and sugar together in a large bowl. Beat the almond extract and eggs into the yogurt, then tip this into the dry ingredients with the butter. Whisk together until lump-free, then divide between the cases. Bake for 18-22 mins until a skewer poked in comes out clean. Cool on a wire rack. The cakes will freeze for up to 1 month.
- Roll out the marzipan on a surface dusted with a little icing sugar, to about the thickness of a £1 coin. Using a 6cm round biscuit cutter, stamp out 12 circles, re-rolling and stamping trimmings if necessary. Mix enough icing sugar into a cup of water to give a syrupy icing, then brush over backs of the marzipan circles and stick onto cakes.
- Knead a little yellow food colouring into one-quarter of the ready-roll icing, a little pink into another quarter and green into another quarter. Wrap up the green icing and set aside, then repeat step 2 using a 7cm cutter to stamp out 4 circles each from the pink, yellow and white icing, sticking again with syrup.
- Mix enough water into the 100g icing sugar to give a stiff-ish icing. Divide into three, leave one white, and colour the others pink and yellow - make these colours a little darker so the roses stand out. Transfer icing into small food bags, twist tops to seal and snip off just the tiniest tip of one corner on each bag. Pipe spirals on cakes, mixing up the colours. Pinch small bits of the green icing into leaves, marking the vein with a toothpick if you like. Add 1, 2 or 3 leaves to each spiral so it looks like a rose (you can use the syrupy icing to help them stick if you need). The cakes are best eaten within 2 days, and once decorated will keep for 1-2 days in airtight containers.
Nutrition Facts : Calories 488 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 63 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.46 milligram of sodium
ALMOND POUND CAKE
Very rich! One of my favourite cakes. This is good dressed up with frosting, served plain, or with fruit. I quadrupled this recipe, and baked it in two 9"x13" pans to make a cake for my father's 65th birthday party. Note: be sure the almonds are finely ground; if they seem somewhat coarse you should run them through the food processor until quite fine.
Provided by Jenny Sanders
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 325°F.
- Butter and flour a loaf pan or small square pan (8"x8").
- Cream the butter and sugar.
- Beat in the eggs one at a time.
- Beat in the almond extract and the water.
- Stir together the flour, ground almonds and baking powder.
- Stir this into the wet ingredients.
- Pour evenly into the prepared pan.
- Bake for 45 minutes for a loaf pan.
- Bake for 50 minutes in the square pan, or in either case until a toothpick inserted in the centre comes out clean.
Nutrition Facts : Calories 403.3, Fat 25.1, SaturatedFat 12, Cholesterol 115.5, Sodium 320.1, Carbohydrate 39.9, Fiber 1.9, Sugar 25.6, Protein 6.7
AMARETTO ALMOND POUND CAKE
Enjoy this delicious almond pound cake glazed with amaretto - a tasty Italian flavored dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 325°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour. Sprinkle almonds in bottom of pan.
- In large bowl, beat 1 1/4 cups butter and the cream cheese with electric mixer on medium speed until creamy. Gradually add 2 1/2 cups sugar, beating until light and fluffy. Add 3 tablespoons amaretto and the vanilla, beating just until blended. Gradually add flour, beating on low speed just until blended. Add eggs, one at a time, beating just until blended after each addition. Pour batter over almonds in pan.
- Bake 1 hour 5 minutes to 1 hour 10 minutes or until toothpick inserted in center comes out clean.
- During last 10 minutes of baking, mix glaze ingredients in 1-quart saucepan. Heat to boiling over medium heat, stirring often. Reduce heat to medium-low; cook 3 minutes, stirring constantly.
- Gradually spoon hot glaze over cake, allowing it to soak into cake after each addition. Cool completely in pan on cooling rack, about 1 hour 30 minutes.
Nutrition Facts : Calories 640, Carbohydrate 81 g, Fat 5 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 240 mg
More about "almond rose pound cake recipes"
PERSIAN LOVE CAKE - BROMA BAKERY
From bromabakery.com
4.8/5 (65)Total Time 55 minsCategory Cake
- In a standing mixer with paddle attachment, cream butter, oil, eggs, and sugar until light and fluffy, about 2 minutes. Add in lemon zest, lemon juice, rose water, and vanilla extract.
- Turn speed to low and add in flour, almond flour, cardamom, baking powder, and salt until just mixed.
- Pour batter into prepared cake pan. Bake for 40 minutes, or until cake is lightly brown on top and a knife inserted into the center comes out clean. Allow to cool slightly before making the glaze.
ALMOND POUND CAKE - SOUTHERN BITE
From southernbite.com
5/5 (6)Category DessertCuisine American
- Add the eggs to the butter mixture, one at a time, and mix well after each addition. Scrape down the sides of the bowl and mix again.
PERFECT POUND CAKE - ONCE UPON A CHEF
From onceuponachef.com
ALMOND POUND CAKE | WILLIAMS SONOMA
From williams-sonoma.com
KETO POUND CAKE (EASY, SWEET, BUTTERY!) - WHOLESOME …
From wholesomeyum.com
BEST ALMOND POUND CAKE (MOIST & BUTTERY) - SAVORY …
From savoryexperiments.com
CLASSIC POUND CAKE RECIPE - SPEND WITH PENNIES
From spendwithpennies.com
VELVETY LEMON-ALMOND POUND CAKE INSPIRED BY ROSE …
From wgbh.org
GLAZED ALMOND POUND CAKE - THE BEACH HOUSE KITCHEN
From thebeachhousekitchen.com
ALMOND ROSE CAKE - COOKING TO ENTERTAIN
From cookingtoentertain.com
5/5 (1)Total Time 1 hr 25 minsCategory DessertCalories 711 per serving
- Add the ground almonds, flour, zest and juice of the lemon, 4 tablespoons of the rose syrup, cardamom, cinnamon, baking powder, and salt. Mix everything together with a wooden spatula until homogeneous.
- Fill a cake pan with the mixture and bake at 175 for 40 minutes, or until the top begins to get some small black spots.
- Remove the cake from the oven and stab a bunch of holes in it with a fork. Slowly spoon over 3 more tablespoons of the rose syrup and allow it all to be absorbed by the cake. Then place the cake in the fridge to chill for 15 minutes.
ALMOND POUND CAKE - THE DELICIOUS CRESCENT
From thedeliciouscrescent.com
Ratings 1Category DessertCuisine AmericanTotal Time 1 hr 10 mins
CHRISTOPHER KIMBALL’S MILK STREET | RECIPES, TV AND COOKING TIPS
From 177milkstreet.com
31 BLUEBERRY RECIPES TO MAKE SUMMER A LITTLE SWEETER
From epicurious.com
MILLION DOLLAR POUND CAKE - GONNA WANT SECONDS
From gonnawantseconds.com
EASIEST VANILLA ALMOND POUND CAKE RECIPE | SOMEWHAT …
From somewhatsimple.com
17 BEST ALMOND CAKE RECIPES TO GO NUTS FOR - INSANELY GOOD
From insanelygoodrecipes.com
SANDKAGE (ROSE POUND CAKE) RECIPE | EPICURIOUS
From epicurious.com
PUT A POUND CAKE IN YOUR FREEZER - THE NEW YORK TIMES
From nytimes.com
ALMOND POUND CAKE RECIPE (SO SIMPLE) - SIMPLY DELIZIOUS BAKING
From simplydeliziousbaking.com
BEST LEMON OLIVE OIL POUND CAKE RECIPE - DELISH
From delish.com
ALMOND FLOUR POUND CAKE (KETO, GLUTEN-FREE) - SWEET AS HONEY
From sweetashoney.co
LEMON PEACH POUND CAKE RECIPE - THE WASHINGTON POST
From washingtonpost.com
LEMON ALMOND POUND CAKE RECIPE (WITH VIDEO) - PARADE
From parade.com
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #breakfast #desserts #fruit #asian #middle-eastern #iranian-persian #holiday-event #romantic #cakes #nuts #food-processor-blender #taste-mood #sweet #equipment #small-appliance #4-hours-or-less
You'll also love