ALMOND POUND CAKE
An excellent tea or dessert cake. Serve with fresh berries or sorbet. (Try Recipe #129886). This is from a Jr. League cookbook.
Provided by SharleneW
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 485.6, Fat 20.9, SaturatedFat 11.4, Cholesterol 115.8, Sodium 84, Carbohydrate 68.7, Fiber 1.3, Sugar 44.4, Protein 7
ALMOND CRUNCH POUND CAKE
This is a dense, rich cake with a candy-like topping that is easy to make. It freezes really well so you can have a great dessert on hand. Wrap well and store at room temperature up to 2 days or freeze up to 1 month. Crisp it in the oven briefly at 300 degrees F (150 degrees C) for that just-baked taste. Serve with whipped cream and raspberries.
Provided by Valerie Brunmeier
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h8m
Yield 12
Number Of Ingredients 15
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.
Nutrition Facts : Calories 363.3 calories, Carbohydrate 39 g, Cholesterol 102.8 mg, Fat 21.2 g, Fiber 1.2 g, Protein 5.5 g, SaturatedFat 10.6 g, Sodium 124.3 mg, Sugar 22.7 g
TENDER ALMOND POUND CAKE
This recipe makes a dense, sweet cake. As the name "Pound Cake" implies, the recipe calls for a "pound" each of butter, eggs, sugar, and flour. This recipe was given to me by my Czech Grandmother.
Provided by PA-Dave
Categories Dessert
Time 2h15m
Yield 1 cake
Number Of Ingredients 7
Steps:
- Cream the butter.
- Add a pound of eggs (typically 8 or 9 eggs), the sifted sugar, almond flavoring, and lemon juice.
- Cream until smooth.
- My Grandmother's recipe said to beat for 1/2 hour.
- If you are using an electric mixer, adjust accordingly.
- Gradually add the flour and mix well.
- Pre-heat oven to 300.
- Fill a lightly greased form 3/4 of the way.
- Loaf pans work well, as do mini-loafs or cup-cakes.
- For loafs, check for doneness with knife-test at 90 minutes.
- Mini-loafs and cup-cakes will finish sooner.
- I like this pound cake plain, or with a light dusting of confectioners' sugar.
- Alternately, you can apply a thin coat of icing.
Nutrition Facts : Calories 7251.8, Fat 410.8, SaturatedFat 246.4, Cholesterol 2464.1, Sodium 3823.7, Carbohydrate 805.3, Fiber 12.3, Sugar 456.4, Protein 101.1
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.
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