Almond Flour Pound Cake Recipe 415 Food

ALMOND POUND CAKE

Steps:

• Preheat the oven to 325°F.
• Butter and flour a loaf pan or small square pan (8"x8").
• Cream the butter and sugar.
• Beat in the eggs one at a time.
• Beat in the almond extract and the water.
• Stir together the flour, ground almonds and baking powder.
• Stir this into the wet ingredients.
• Pour evenly into the prepared pan.
• Bake for 45 minutes for a loaf pan.
• Bake for 50 minutes in the square pan, or in either case until a toothpick inserted in the centre comes out clean.

ALMOND FLOUR POUND CAKE - SUGAR FREE

Steps:

• Cream butter and Splenda well.
• Add eggs, one at a time beating after each addition.
• Mix flour with baking powder and spices and add to egg mixture a little at a time wile beating.
• Add sour cream and vanilla butter nut extract.
• Pour into a greased 8-inch cake pan and bake at 350 degrees F for 50 to 55 minutes.
• Serve with Sugar Free cherry or apple pie filling and whipped cream.

BARB'S ALMOND POUND CAKE

Steps:

• Preheat oven to 325°.
• Grease and flour a 10-inch tube pan.
• Cream butter and sugar till fluffy; beat in eggs one at a time. Blend in vanilla, peel and almond filling.
• Stir together dry ingredients and add alternately with buttermilk.
• Pour into pan and bake at 325° for 55-70 minutes.
• Test with toothpick or bamboo skewer to see if done.
• Cool in wire rack 20 minutes before removing from pan.
• Remove from pan and cool completely.

ALMOND POUND CAKE

Steps:

• Preheat oven to 350°F.
• In a large bowl, blend together butter and sugar.
• Add eggs one at a time, beating well after each addition.
• Sift together dry ingredients.
• Add to the butter mixture, alternating with the buttermilk.
• Stir in the extracts and beat until smooth.
• Butter the sides and bottom of a bundt pan.
• Press almonds against sides.
• Pour batter into the pan.
• Bake 1 hour or until toothpick inserted in center comes out clean.
• Let cake cool in pan 10 minuts then remove from pan and cool on a rack.
• Dust with powdered sugar.

ALMOND POUND CAKE

Steps:

• Preheat the oven to 350 and butter an 8 1/2 x 4 1/2 - inch loaf pan. Line the pan with waxed paper, allowing about 4 inches of overhang on each of the long sides. Butter the waxed paper.
• Using an electric mixer, cream the butter, cream cheese, and sweetner. Add one of the eggs and the vanilla and beat until smooth.
• Put the flours, baking powder, salt, and spices in a large sieve or sifter and sift them, breaking up any clumps by rubbing the mixture with your hands. Anything that can't go through the holes can just be dumped back into the pile.
• Add the remaining 4 eggs and the dry ingredients alternately to the creamed mixture, beating until smooth after each addition, begining and ending with dry ingredients. Scrape the batter into the prepared pan and smooth the top with a spoon.
• Bake the cake for approximately 45-50 minutes, until a tester inserted in the center comes out clean. Cool the cake in the pan, on a rack, for 30 minutes, then lift the cake out by the paper and place it on the rack. Peel down the sides of the paper and cool the cake throughly. Slice the cake after it has cooled. Store leftovers, wrapped in plastic wrap, in the refrigerator.

ALMOND SOUR CREAM POUND CAKE (PAULA DEEN)

Steps:

• Preheat oven to 325 degrees F.
• Butter and flour a tube pan and set aside.
• In the bowl of a mixer, cream butter and sugar together and then add sour cream.
• Sift flour and baking soda together. Add to creamed mixture, alternately with eggs, 1 at a time, beating after each addition.
• Add extracts and stir to combine.
• Pour into prepared pan and bake for 1 hour and 20 minutes.
• Cool cake in pan for about 10 minutes and then unmold and cool completely on a wire rack.
• Almond Buttercream Frosting: With an electric mixer, cream butter in a large mixing bowl. Slowly beat in the sugar until smooth and creamy and sweetened to your liking (about 2 minutes). Add almond extract and stir to blend.
• Frost cake when fully cooled. If you are not using the frosting immediately, store it, covered, in the refrigerator and then bring it to room temperature just prior to using. Yield: 3 cups.

TENDER ALMOND POUND CAKE

Steps:

• Cream the butter.
• Add a pound of eggs (typically 8 or 9 eggs), the sifted sugar, almond flavoring, and lemon juice.
• Cream until smooth.
• My Grandmother's recipe said to beat for 1/2 hour.
• If you are using an electric mixer, adjust accordingly.
• Gradually add the flour and mix well.
• Pre-heat oven to 300.
• Fill a lightly greased form 3/4 of the way.
• Loaf pans work well, as do mini-loafs or cup-cakes.
• For loafs, check for doneness with knife-test at 90 minutes.
• Mini-loafs and cup-cakes will finish sooner.
• I like this pound cake plain, or with a light dusting of confectioners' sugar.
• Alternately, you can apply a thin coat of icing.