Almond Pound Cake

By Joan_Z

Altho this recipe calls for a springform pan, the picture for the recipe that I copied showed it made in a Bundt pan.

Ingredients

• 1/4 lb unsalted butter, room temperature
• 3/4 C sugar
• 1 C almond paste
• 3 eggs
• 1/3 tsp baking powder
• Pinch of salt
• 1/4 tsp almond extract
• 1 T Kirsch or Grand Marnier
• 1/4 C cake flour
• GARNISH
• Confectioner's sugar
• Fresh raspberries

Preparation

Step 1

Preheat oven to 350°F (176°C). Line an 8" springform pan (I think you could also use a Bundt pan bc that is what the recipe direction picture showed) with baking parchment or butter and flour it.

Cream butter and sugar together until light and fluffy.

Add almond paste; beat well.

Add eggs one at a time, beating for a minute or two between each addition.

Add baking powder, salt, almond extract and liqueur; stir to combine well.

With a spatula, gently fold in flour making sure not to overmix.

Pour into prepared pan. Bake for 35-45 minutes or until golden brown and toothpick comes out clean; make sure you don't under-bake.

Cool slightly on a cookie rack. Dust with confectioner's sugar and garnish with fresh berries.

Cook time: 35-45 minutes.Makes 10-12 servings.