Wednesday, March 2, 2011
Almond Pound Cake
I've had this recipe kicking around for a while now...and finally pulled it out last weekend while Hubs was away....it turned out super yummy...and I keep taking little slivers of it all day long!!
Just one more excuse to use my favorite new cake stand :) I love it for me!! Can you believe Nordic Bundt pans are in two out of three American homes?? Well dig yours out and try this scrumptious recipe...you won't be dissappointed.
1 cup butter
1 8-oz. package cream cheese
3 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
2 1/4 cups sugar
1 tsp. almond extract
1 recipe almond glaze( see recipe below)
1. Allow the butter, cream cheese, and eggs to stand at room temperature for 30 mins. Meanwhile, grease and lightly flour 10" bundt pan; set aside. Combine flour, baking powder, and salt. Set aside. Preheat oven to 325 degrees.
2. In large mixing bowl beat butter and cream cheese with an electric mixer on medium to high speed for 30 seconds or until softened. Gradually add sugar, beating on medium to high speed about 5 minutes or until very light and fluffy. Add almond extract. Add eggs, 1 at a time, beating on low to medium speed for 1 minute after each addition and scraping the bowl often. Gradually add flour mixture, beating on low speed just until combined. Spoon batter into prepared pan.
3. Bake about 75 minutes or until a toothpick comes out clean. Cool in pan on wire rack 15 minutes. Remove from pan. Cool thoroughly on wire rack about 2 hours. Top cake with glaze. Let stand 30 minutes to allow glaze to set.
In small mixing bowl beat together 1 1/2 cups powdered sugar, 3 oz. softened cream cheese, 1/2 tsp. almond extract and 1-2 Tbsp milk....I needed a little more....to make the consistency of a glaze.