Almond Pound Cake
Ingredients
1 (7 oz.) box or can of Almond Paste*, grated
1 cup granulated sugar
2 sticks (1 cup) butter, room temperature
4 large eggs, room temperature
2 cups flour
1 teaspoon baking powder
1/2 cup milk
Directions
1. Preheat oven to 325 degrees F. Grease and flour a 9x5 loaf pan.
2. Beat grated almond paste, butter and sugar on medium speed with and electric mixer until well mixed.
3. Add eggs one at a time, beating well between each addition. Beat on high until light and fluffy.
4. Sift the flour and baking powder together and add alternately with the milk. Add half the flour, milk and remaining flour. Beat on low until just combined and smooth. Do not over mix, or cake will be tough.
5. Pour Batter into pan. Bake about 75 minutes or until a toothpick inserted in center comes out clean.
6. Cool cake, still in pan, on wire rack for 5 minutes. Remove from pan and finish cooling on rack before cutting. After completely cooled, wrap in plastic wrap. The cake will last 3 days at room temp or 1 week in the refrigerator.
Notes: *You can find almond paste in tubes, boxes or cans usually in the baking aisle.
Adapted from box of Odense Almond Paste
Fresh Strawberry Sauce
Ingredients
1 pint Fresh Strawberries
granulated sugar to taste (around 1/3 cup)
Directions
Smash berries with potato masher or something similar. Add sugar to taste and stir. Spoon over each slice of pound cake and serve with vanilla ice cream or whipped cream or both, if desired.
Store extra sauce in refrigerator.
Printed from mybiscuitsareburning.blogspot.com