Almond Pound Cake

Almond Pound Cake
Almond Pound Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • INGREDIENTS

  • 1-7 oz box Odense Almond Paste, grated

  • 1

    cup granulated sugar

  • 2

    sticks butter, room temperature

  • 4

    large eggs, room temperature

  • 2

    cups flour

  • 1

    teaspoon baking powder

  • 1/2

    cup milk

  • TOOLS & EQUIPMENT

  • 9

    " x 5" loaf pan

Directions

DIRECTIONS Preheat the oven to 325°F. Grease and flour the loaf pan. Using an electric mixer set on a medium speed, beat grated Almond Paste, sugar and butter until well mixed. Add eggs one at a time, beating well between each addition. Beat on high until light and fluffy. Sift the flour with the baking powder and add to batter alternately with milk. Beat on low until just combined and smooth. Do not over-mix, or cake will be tough. Pour batter into pan. Bake for 75 minutes or until an inserted toothpick pulls out clean. Cool cake, still in pan, on wire rack for 5 minutes. Un-mold carefully and finish cooling on rack before cutting. TO STORE: After completely cooled, wrap in plastic wrap. The cake will last 3 days at room temperature or one week if refrigerated. TO FREEZE: Wrap first in plastic and then with foil. Freeze for up to one month.

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