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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Honey-Almond Pound Cake Recipe

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This recipe for Honey-Almond Pound Cake is from The Bake Shop, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 C. butter, softened
1 (8 oz.) package cream cheese, softened
2 1/2 C. sugar
3 C. all purpose flour
6 large eggs
1 tsp. almond extract
Honey Citrus Syrup (recipe follows)
1/3 C. honey
1/4 C. sliced toasted almonds
Directions:
Directions:
Preheat oven to 325. Spray a 12-cup fluted pan with nonstick cooking spray with flour. In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Add sugar, beating until fluffy. Gradually add 1 cup flour, beating until smooth. Add 2 eggs, beating just until blended. Repeat procedure with remaining flour and eggs. Stir in almond extract. Spoon batter into prepared pan. Bake for 1 hour and 20 to 30 minutes, or until a wooden pick inserted in center comes out clean. Using an 8-inch skewer, pierce cake at 1/2-inch intervals, while still warm. Slowly pour warm Honey Citrus Syrup over cake while still in pan. Let stand 15 minutes. Remove cake from pan, and cool completely on a wire rack. Drizzle with 1/3 cup honey, and sprinkle with almonds.

Honey-Citrus Syrup
1 C. water
1/2 C. sugar
1/2 orange, cut into 1/4-inch thick slices
1/2 lemon, cut into 1/4-inch thick slices
1 cinnamon stick
1/4 C. honey

In a medium saucepan, combine all ingredients, except honey. Bring to a boil over medium heat. Reduce heat, and simmer for 30 minutes. Strain mixture, discarding solids. Stir in honey. Pour over cake while warm. Makes about 2/3 cup.

 

 

 

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