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Almond Pound Cake Recipe

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This recipe for Almond Pound Cake, by , is from Silva's Cookbook, 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!

silva santerian


1 cup butter
1 8oz. package of cream cheese
6 eggs
3 cups all-purpose flour
1 teaspoon baking powder
teaspoon salt
2 cups sugar
1 teaspoon almond extract

Almond Glaze
1 cups sifted powdered sugar
3 oz. softened cream cheese
teaspoon almond extract
1 to 2 teaspoons milk

Allow butter, cream cheese, and eggs to stand at room temperature for 30 minutes. Meanwhile grease and lightly flour 10-inch fluted Bundt or tube pan; set aside. Preheat oven to 325F.

In large mixing bowl beat butter and cream cheese with an electric mixer on medium to high speed for about 30 seconds or until softened. Gradually add sugar, 2 tablespoons at a time, beating on medium 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 bowl frequently. Gradually add flour mixture, beating on low speed just until combined. Spoon batter into prepared pan.

Bake about 75 minutes or until a wooden toothpick inserted near center of the cake comes out clean. Cool in pan on wire rack for 15 minutes. Remove from pan. Cool thoroughly on wire rack for about 2 hours. Top cake with glaze, let stand for 30 minutes allowing glaze to set.

Almond Glaze:
In a small mixing bowl beat together 1 cups sifted powdered sugar, 3 oz. softened cream cheese, teaspoon almond extract, and 1 to 2 tablespoons milk to make of glazing consistency.

Preparation Time:
Preparation Time:
Prep: 40 minutes, Bake: 75 minutes, Cool: 2 hours




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