ALMOND FLOUR POUND CAKE RECIPES

Name: Almond Pound Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 serving(s)
Ingredients: 1 cup sugar; 3/4 cup butter; 3 large eggs; 1 teaspoon almond extract; 3 tablespoons water; 1 cup flour; 1 cup blanched ground almonds; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt

ALMOND POUND CAKE RECIPE - FOOD.COM

Almond Pound Cake Recipe - Food.com image

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.

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 cup sugar
3/4 cup butter
3 large eggs
1 teaspoon almond extract
3 tablespoons water
1 cup flour
1 cup blanched ground almonds
1 1/2 teaspoons baking powder
1/4 teaspoon salt

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, FatContent 25.1, SaturatedFatContent 12, CholesterolContent 115.5, SodiumContent 320.1, CarbohydrateContent 39.9, FiberContent 1.9, SugarContent 25.6, ProteinContent 6.7

CRANBERRY-ALMOND POUND CAKE RECIPE: HOW TO MAKE IT

Cranberry-Almond Pound Cake Recipe: How to Make It image

When you want an extra-special dessert for the holidays, it’s hard to beat a seasonal homemade cake. I like to drizzle mine with a simple but elegant glaze flavored with amaretto. —Jackie Howell, Tucson, Arizona

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 30 minutes

Prep Time 35 minutes

Cook Time 55 minutes

Yield 16 servings.

Number Of Ingredients 18

Ingredients

1/2 cup dried cranberries
1/4 cup amaretto
4 ounces almond paste
1 cup plus 2 tablespoons unsalted butter, softened and divided
2-1/4 cups sugar, divided
6 large eggs, room temperature
1/2 teaspoon almond extract
3 cups all-purpose flour
1-1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
2 cups fresh or frozen cranberries
GLAZE:
1-1/4 cups confectioners' sugar
5 teaspoons 2% milk
2 teaspoons amaretto
Sugared cranberries and sliced almonds, toasted, optional

Steps:

In a small saucepan, combine dried cranberries and amaretto. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Set aside to cool., In a large bowl, beat almond paste, half of the butter, and 1/4 cup sugar until well blended. Add remaining butter and remaining sugar; cream until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in almond extract., Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Fold in fresh cranberries and dried cranberry mixture. Transfer to a greased and floured 10-in. fluted tube pan., Bake at 325° until a toothpick inserted in the center comes out clean, 55-65 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Combine glaze ingredients; beat until smooth. Drizzle over cake. If desired, top with sugared cranberries and sliced almonds.

Nutrition Facts : Calories 465 calories, FatContent 20g fat (11g saturated fat), CholesterolContent 108mg cholesterol, SodiumContent 187mg sodium, CarbohydrateContent 66g carbohydrate (46g sugars, FiberContent 2g fiber), ProteinContent 6g protein.

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