This moist and wonderful almond-flavoredpound cake pairs perfectly with lightly sweetened fresh strawberriesand whipped cream.
Recipe: Virginia’s AlmondPound Cake
Cake:2 cups butter or margarine, softened 2 cups granulated sugar 5 large eggs 2 cups all-purpose flour 1 tablespoon vanilla extract 2 tablespoons almond extractAlmond Topping:1/2 cup water1/2 cup granulated sugar1 tablespoon almond extract 1/4 cup powdered sugar for sprinkling
Preheat oven to 350°F (175°C).
For Cake: In a bowl with an electric mixerat low speed, beat together butter and sugar until light andfluffy, 3 to 5 minutes. Add eggs, one at a time, beating wellafter each addition. Beat in vanilla and almond extract. Stirin flour, mixing until just combined.
Pour batter into a greased 13 x 9-inchbaking pan.
Bake for 35 to 40 minutes, or until woodenpick inserted in center comes out clean. Remove from oven andtop hot cake with Almond Topping.
For Almond Topping: In a saucepan combinewater and sugar; bring to a boil and cook 5 to 7 minutes. Stirin almond extract. Drizzle on top of the warm cake.
Cool cake completely and sprinkle powderedsugar on top.
Makes 12 to 15 servings.
Delicious Done Light: Almond Pound Cake TrifleIf the Virginia’s AlmondPound Cake recipe was useful and interesting, you can share it with your friends or leave a comment.