Almond Pound Cake

If you like dense, moist, flavorful cakes try this recipe:

Ingredients

Ingredient Checklist

• 1 ¼ cups butter, softened
• 1 (3-oz.) package cream cheese, softened
• 2 ½ cups brown sugar
• 2 teaspoons almond extract
• 1 tablespoon vanilla extract
• 2 ½ cups all-purpose flour
• 6 large eggs
• ⅓ cup sliced almonds
• confectioners sugar glaze  

Directions

Instructions Checklist

• Step 1

  Preheat oven to 325°. Beat butter and cream cheese at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add almond and vanilla, beating just until blended. Gradually add flour to butter mixture, beating at low speed just until blended after each addition.

• Step 2

  Add eggs, 1 at a time, beating at low speed just until blended after each addition.  Pour batter into sprayed pan.

• Step 3

  Bake at 325° for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Flip the cake on to a platter or cookie sheets.
  

  Sprinkle with confectioners  sugar or make a glaze with 1 cup confectioners sugar, milk and almond extract and drizzle it over the warm cake.  Sprinkle with sliced almonds and let cool completely. I keep this cake in the refrigerator.
  

 

You can dust this with confectioners sugar or apply the glaze as above.