ALMOND POUND CAKE


Delicious, amazing…….YUMMY!!!!

 

 

 

Yield: 10 servings

Time:

9 x 5 inch loaf pan:

  • 20 minutes to assemble
  • 70-75 minutes to bake
  • Mini loaf pan, bake 22-25 minutes

Bundt pan:

  • 20 minutes to assemble
  • 50-60 minutes to bake

 

INGREDIENTS:

  • 1-7 oz box Almond Paste, grated
  • 1 cup granulated sugar
  • 2 sticks (1 cup) unsalted butter, room temperature
  • 4 large eggs, room temperature
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup milk

 

METHOD

Step 1
Preheat the oven to 325°F. Grease and flour loaf pans or bundt.

Step 2
Using an electric mixer set on a medium speed, beat grated Almond Paste, sugar and butter until well mixed.

Step 3
Add eggs one at a time, beating well between each addition. Beat on high until light and fluffy.

Step 4
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.

Step 5
Fill mini loaf pan 1/2 full and add rest of batter to large loaf pan. Bake mini loaf pan for 22-25 minutes and large loaf pan 70-75 minutes, or until toothpick inserted near middle pulls out clean. For bundt pan, bake 50-60 minutes or until toothpick inserted near middle pulls out clean.

Step 6
Cool cake, still in pan, on wire rack for 5 minutes. Un-mold carefully and finish cooling on rack before cutting.

 

 

TOOLS & EQUIPMENT

1 – 9 x 5 inch loaf pan plus 1 mini loaf pan, or 1- 10 inch bundt pan

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.

 

 

Source: Odense

 

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