Thursday, May 10, 2012

Almond Pound Cake

I love almond pound cake! I didn't know this until I went to a friend's Tastefully Simple party and bought some. Now, I love the ease of a cake in a box, just add butter and egg, mix and bake. But I don't have a box of almond pound cake around all the time, especially since I haven't been to a TS party recently. I've been on the lookout for a good recipe so I can make one whenever I want and found one last year in Family Circle. I had an opportunity to make it yesterday for an event I was going to and it was easy and delicious.

Almond Pound Cake
serves 12

2 1/2 c flour
2 1/2 tsp baking powder
1/2 tsp salt
3/4 c unsalted butter, softened
1 1/4 c granulated sugar
3 large eggs
3/4 c milk
1 tsp almond extract

Heat oven to 350* and coat a 9x5x3 inch loaf pan with nonstick cooking spray.  In a medium size bowl, combine flour, baking powder, and salt. Set aside. In a large bowl, beat butter with an electric mixer until smooth. Add sugar and beat until light-colored, about 2 minutes. Add eggs, one at a time, beating well after each addition. On low speed, beat in half the flour mixture. Scrape down the side of bowl and beat in milk (carefully!). Add remaining flour mixture and the almond extract and beat until smooth. Spread into prepared pan.

Bake cake at 350* for 1 hour or until crowned and set. Cool in pan on wire rack for 10 minutes, then invert to remove and cool upright on rack.

1 c confectioners' sugar
1/2 tsp almond extract
2 Tbsp sliced almonds, lightly toasted

To make the topping, in a medium size bowl, combine confectioners' sugar, 4 teaspoons water, and the almond extract. Whisk until smooth. Spread over cooled cake and top with toasted nuts. Let icing dry at least 15 minutes before slicing.

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