Almond Pound Cake (2 loaf cakes)

By MarieR

Ingredients

• 2 cups butter, softened
• 4 cups confectioners' sugar
• 6 eggs
• 1 teaspoon almond extract
• 3 cups all-purpose flour
• 1/2 teaspoon salt
• Fresh raspberries and whipped cream, optional

Preparation

Step 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.

Transfer to two greased 8x4-in. loaf pans. Bake 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pans to wire racks. Serve with raspberries and whipped cream if desired.
Yield: 2 cakes (12 servings each).