Almond Pound Cake
TOTAL TIME: Prep: 20 min. Bake: 1 hour + cooling
YIELD: 2 cakes (12 servings each).
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
Ingredients
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2 cups butter, softened
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4 cups confectioners' sugar
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6 eggs
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1 teaspoon almond extract
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3 cups all-purpose flour
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1/2 teaspoon salt
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Fresh raspberries and whipped cream, optional
Directions
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1.
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.
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2.
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
1 slice: 289 calories, 17g fat (10g saturated fat), 94mg cholesterol, 176mg sodium, 32g carbohydrate (19g sugars, 0 fiber), 3g protein.
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