Almond Pound Cake With Almond Glaze Recipe 455 Food

ALMOND POUND CAKE

Steps:

• Preheat the oven to 350°F and grease and flour a 10 to 12-cup bundt pan. Set aside.
• Use a mixer to cream the butter and sugar together for about 5 minutes.
• In a large bowl, whisk the flour, baking powder, and salt together.
• Add the eggs to the butter mixture, one at a time, and mix well after each addition. Scrape down the sides of the bowl and mix again.
• Add the dry ingredients and the milk to the mixture, alternately. Start with 1/3 of the dry, then half the milk, another 1/3 of the dry, the other 1/2 of the milk, then the remaining dry. Mix well after each addition. Scrape down the sides of the bowl and mix again.
• Add the vanilla and almond extracts. For lots of almond flavor, add 3 teaspoons. For less, only add 2. Mix to combine.
• Pour the mixture evenly into the prepared pan. Bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in the center of the cake comes out clean. Bake times may vary. Allow the cake to cool in the pan for about 10 minutes, then place a plate or platter over the pan and invert to turn the cake out onto the plate. Allow to cool completely.
• To make the glaze, whisk the powdered sugar, almond extract, and milk together in a small bowl. Drizzle over the cooled pound cake and sprinkle the almonds over the top.

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 POUND CAKE WITH ALMOND GLAZE RECIPE - (4.5/5)

Steps:

• 1. Preheat the oven to 325 degrees and spray a bundt pan with Pam, and then set aside. 2. In a mixer, cream together the butter, cream cheese, and almond filling. Pour in the sugar and mix until fluffy and smooth. Add the eggs, one at a time, mixing each one until it is incorporated before adding the next egg. Then add in the almond extract and vanilla extract. 3. While ingredients are mixing, whisk together the flour, almond meal, baking powder, and salt. Slowly add this flour mixture into the wet mixture. Mix until just incorporated. 4. Pour the batter into the prepared bundt pan and bake the cake for roughly an hour or until a toothpick inserted into the center comes out clean. Let the cake cool completely before pouring on the glaze. 5. To make the glaze: combine the confectioners' sugar, almond filling, milk, almond extract, and vanilla in a bowl and whisk until it is completely combined and smooth. Pour the glaze over the cooled cake. Let the glaze harden for 15-20 minutes before you cut and serve. 6. Enjoy!

GLAZED ALMOND BUNDT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking powder, salt and ground almonds. Set aside.
• In a large bowl, cream together the butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the 1 1/2 teaspoons almond extract and vanilla. Beat in the flour mixture alternately with 1 cup milk, mixing just until incorporated. Pour batter into prepared pan.
• Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes and invert on a wire rack. Cool 10 minutes longer. Place rack on waxed paper. Combine 1/4 cup milk, 3/4 cup sugar, 1/2 teaspoon almond extract and toasted sliced almonds; pour over warm cake.

GLAZED ALMOND POUND CAKE

Steps:

• Preheat oven to 325°.
• Grease and flour a 9x5 loaf pan.
• Beat butter at medium speed till creamy add almond paste and beat additional minute add sugar a little at a time while beating till all is incorporated about 5 minutes. Being sure to scrape sides of bowl while mixing. Add eggs 1 at a time beating just until blended.
• Combine flour, baking powder and salt in a bowl.
• Add flour to batter alternating with sour cream till just blended in on low speed.
• Pour into pan and bake in lower third of oven for 65 minutes or until a toothpick inserted comes out clean. Let cool on wire rack till pan is cool enough to handle, remove from pan and cool on wire rack. Serve as is or top with Almond glaze.
• Glaze: Mix sugar with a little liquor at a time till a soft smooth consistency.

CRANBERRY-ALMOND POUND CAKE

Steps:

• A couple hours before baking, heat the water to a boil, remove from heat and add dried cranberries to soak up all of the liquid.
• Preheat the oven to 425 degrees F.
• Grease and flour a 10-inch bundt pan or two 9-inch round cake pans.
• Stir the flour, salt, baking powder and baking soda together and set aside.
• In a large mixing bowl, combine almond paste, almond extract, and sugar until it resembles wet sand.
• Add the butter and beat with an electic mixer until fluffy or about 3 minutes.
• Add the eggs individually, beating them in after each addition.
• Add the dry ingredients gradually, alternating with the sour cream.
• Beat 20 seconds and then gently fold all of the cranberries into the batter.
• Pour the batter into the prepared pan (s) and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
• If desired, drizzle a light glaze of confectioners' sugar and milk over the cake and garnish with slivered almonds.

VANILLA ALMOND GLAZE

Steps:

• In a medium sized bowl mix all ingredients together until smooth. Add more milk for desired consistency. You may also use regular milk, but I must say that evaporated milk gives a WAY better taste!
• Drizzle over desired desserts.

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.