Chocolate Almond Pound Cake Food

CHOCOLATE ALMOND POUND CAKE

Steps:

• Preheat oven to 350°F Grease and flour a 10 inch tube pan.
• In a small bowl, whisk together the flour, cocoa, salt, baking powder, and baking soda; set aside.
• In large mixing bowl, beat sugar and butter until creamy.
• Add eggs, 1 at a time, beating well after each addition.
• Beat in sour cream and almond extract.
• Gradually blend in flour mixture.
• Pour into prepared pan. Sprinkle with slivered almonds on top of batter.
• Bake for 70 minutes or until cake tester comes out clean.
• Cool 15 minutes, then turn out from pan and cool completely.
• (I love serving this with fresh sliced strawberries or raspberries on top).

MARBLEIZED ALMOND POUND CAKE

Steps:

• Butter and flour 2 (9 x 5 x 3-inch) loaf pans and set aside. Preheat the oven to 350 degrees.
• With an electric mixer cream the butter with 1/4 cup of the sugar and beat until it looks light and fluffy. Add the almond paste a bit at a time and continue to beat until the mixture looks light and fluffy. Add the yolks, 1 at a time, beating well after each addition, then beat in the vanilla.
• Beat the egg whites with a pinch of salt until soft peaks form. Add the remaining sugar, a tablespoonful at a time, until the egg whites are stiff but not dry. Fold one quarter of the beaten whites into the butter/almond paste mixture, then fold that lightened mixture back into the remaining egg whites, sprinkling and adding in flour as you fold. Add melted chocolate, cutting through the batter with rubber spatula to marble the batter. Pour the batter into the prepared loaf pans and bake for 1 hour and 15 minutes or until a cake tester comes out clean when inserted in the middle of the cake; the cakes should be golden brown and pull away from sides of the pan. Let them set in the loaf pans for 15 minutes. Run a sharp knife around the edges and loosen the cakes onto a rack to cool completely.
• Take remaining almond paste from can, stir in the grated orange zest and some whipped cream or even sour cream to make the mixture looser; fold in remaining whipped cream and use as a topping with sliced and sugared strawberries or raspberries.
• Layer some cake slices in the bottom of a loaf pan; sprinkle with liqueur and top with fruit and whipped cream. Repeat with another layer at least, ending with cake on top. Cover and refrigerate until cake is moistened.
• Combine cocoa, heavy cream, butter and sugar in a saucepan. Over low heat cook, stirring constantly, until smooth and thick, about 5 minutes. Remove from heat, add vanilla. Drizzle glaze over slices of almond cake topped with ice cream. Store remaining glaze in covered jar, in the refrigerator for several weeks; reheat to boiling before reusing.
• Yield: about 3 1/2 cups

DUNCAN HINES ALMOND POUND CAKE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, combine cake mix, pudding mix, eggs, water, oil and almond extract.
• Beat at low speed with electric mixer until moistened.
• Beat at medium speed for 2 minutes.
• Stir in almonds with a spoon.
• Pour into a greased and floured 10-inch Bundt pan.
• Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean.
• Remove from oven and cool in pan for 25 minutes.
• Invert onto cooling rack. Cool completely.
• Dust with confectioners' sugar.

ALMOND POUND CAKE

Steps:

• Get all ingredients to room temperature.
• Preheat oven to 350.
• Cream butter and sugar together.
• Add eggs one at a time, beating for 1 minute between each egg. I sometimes mix the eggs and add slowly to the mixture.
• Add the entire bottle of Almond Extract and the vanilla and beat until well mixed.
• Add flour and milk, beginning and ending with the flour. I add 1 cup flour, then 1/2 cup milk, 1 cup flour, 1/2 cup milk, 1 cup flour.
• Pour into a bundt pan, prepared with Bakers Joy.
• Bake 1 hour to 1 hour 15 minutes. NOTE: this also makes great layers, reduce baking time to 45 minutes if you choose this method.
• Homemade Cream Cheese Icing makes this delicious cake even more yummy!

CHOCOLATE POUND CAKE

Steps:

• Cream butter and shortening together in large bowl.
• Gradually add sugar.
• Add eggs, one at a time.
• Sift flour, salt, baking powder and cocoa together.
• Gradually add to butter and shortening mixture.
• Add milk and vanilla.
• Bake at 325 degrees for 1 hour and 25 minutes in greased and floured pans.
• Makes 2 loaves or 1 tube pan.

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.

WHITE CHOCOLATE - ALMOND- CHERRY POUND CAKE

Steps:

• Pre heat oven to 325 degrees.
• In medium bowl, mix first 5 ingredients for 2 minutes.
• Fold in white chocolate and cherries.
• Pour into a greased and floured bundt pan.
• Bake for 55 to 60 minutes or until tooth pick comes out clean.