October 21, 2004
Almond Pound Cake
Almond Pound Cake
2 1/4 cups flour -- sifted
5 Tablespoons corn starch
1 1/4 cups sugar
1/2 cup milk
1 teaspoon baking powder
1/2 cup almond paste
4 eggs
10 Tablespoons butter -- ( 2/3 cup)
Cream butter & almond paste until fluffy. Add sugar gradually. Add eggs,
one at a time. Mix in flour mixture & milk alternately. Bake in a bundt
pan at 325 degrees for 1 hour or until done.
The original recipe came from Maid of Scandinavia, and called for 2 1/2 cup sifted cake flour. The cornstarch and reduced flour reflect my wee wifey's preferred aproach, as with the previous cake I posted.
Also in the tradition of that cake, this recipe has won several bibbons at county fairs, and going back 15 years, at the Chicago Park District Bake-a-rama.lI find it sufficiently intense as to be best if sliced very thin.
Posted by triticale at October 21, 2004 08:36 PM