"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Almond Pound Cake Recipe

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This recipe for Almond Pound Cake, by , is from The Kearney Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Christiansen
Added: Sunday, January 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2/3 cup butter, softened
8 oz. almond paste
1 tsp. almond extract
1 tsp. vanilla extract
1 1/4 cup sugar
4 eggs
1 tsp. baking powder
1/4 cup sour cream
2 1/2 cups all-purpose flour
3/4 cup milk
Powdered sugar for garnish

Directions:
Directions:
In a bowl, blend together butter, almond paste and extracts until smooth. Slowly add sugar and beat again. Add eggs, one at a time, beating after each addition. Add baking powder to sour cream; beat together and add to above mixture. Slowly add flour alternately with milk until you have a nice, smooth batter. Pour into a greased and floured 12-cup Bundt pan. Bake at 325 degrees for 50 to 55 minutes (or longer, depending upon your oven) or until the top is golden brown and it springs back when touched. Turn off oven and open oven door. Let sit about 30 minutes and then remove to counter on rack or cutting board. When cool, remove to a serving dish. Sprinkle powdered sugar on top.

Personal Notes:
Personal Notes:
I make this for breakfast every Christmas.

 

 

 

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