Barbs Almond Pound Cake Recipes

Steps:

• 1. In a large bowl, combine cake mix, pudding mix, eggs, water, oil and almond extract. Beat at low speed with electric mixer until moistened. Beat at medium speed for 2 minutes. Stir in almonds.
• 2. Pour into a greased and floured 10-inch Bundt pan.
• 3. Bake in a preheated 350-degree oven for 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto cooling rack. Cool completely. Dust with confectioners' sugar.

Steps:

• Preheat oven to 325°.
• Grease and flour a 10-inch tube pan.
• Cream butter and sugar till fluffy; beat in eggs one at a time. Blend in vanilla, peel and almond filling.
• Stir together dry ingredients and add alternately with buttermilk.
• Pour into pan and bake at 325° for 55-70 minutes.
• Test with toothpick or bamboo skewer to see if done.
• Cool in wire rack 20 minutes before removing from pan.
• Remove from pan and cool completely.

Steps:

• 1. Preheat oven to 350*F
• 2. Cream butter and Splenda well.
• 3. Add eggs - one at a time - beating well after each.
• 4. Mix almond flour with baking powder.
• 5. Add egg to mixture a little at a time while beating.
• 6. Add lemon and vanilla extracts.
• 7. Pour into greased 9"-10" Springform pan (or 9" round cake pan ~ which is what I used). Bake 50-55 minutes.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.
• Combine slivered almonds, 1/3 cup white sugar, 1/4 cup butter, and milk in a small saucepan over low heat; cook and stir until butter is melted and mixture is smooth, 3 to 4 minutes. Remove topping from heat.
• Combine 1 1/2 cup flour, cream of tartar, and salt in a bowl.
• Beat 3/4 cup softened butter and almond paste in a large bowl using an electric mixer until creamy. Gradually add 1 cup white sugar and continue beating until mixture is light and fluffy, about 5 minutes. Beat in eggs one at a time, beating 1 minute after each addition; stir in lemon juice, lemon zest, and vanilla extract. Add flour mixture and beat until batter is just mixed, about 1 minute more; pour into the prepared pan and smooth the top.
• Sprinkle remaining 1 tablespoon flour evenly over batter. Spoon the topping over the flour layer.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Cool on a wire rack.

Steps:

• Preheat oven to 350°F.
• In a large bowl, blend together butter and sugar.
• Add eggs one at a time, beating well after each addition.
• Sift together dry ingredients.
• Add to the butter mixture, alternating with the buttermilk.
• Stir in the extracts and beat until smooth.
• Butter the sides and bottom of a bundt pan.
• Press almonds against sides.
• Pour batter into the pan.
• Bake 1 hour or until toothpick inserted in center comes out clean.
• Let cake cool in pan 10 minuts then remove from pan and cool on a rack.
• Dust with powdered sugar.