One of the things that we do in our house during the fall and winter to remind us of the changing seasons {and holidays} is to BAKE. Nothing quite screams “holidays” like a warm kitchen with yummy smells coming from the oven.
We have a few good old fashioned favorites, but this recipe for Almond Pound Cakeis a favorite, favorite, if you know what I mean. Translation: If 3 of my children could chose one cake out of any cake on the planet to eat, this is the one they’d chose.
The recipe seems a bit daunting with the separated flour and 2 baking temperatures, but I promise you, it’s really pretty simple and packs a delicious punch.
Almond Pound Cake
- 1 cup butter
- 1/2 butter flavored shortening
- 3 cups sugar, divided
- 5 eggs
- 2 tsp. almond extract
- 1 tsp. vanilla extract
- 1 tsp. salt
- 1 tsp. baking powder
- 3 cups flour, divided
- 3/4 cup International Delights French Vanilla creamer (you can use any flavor though)
- 1/4 water
Preheat oven to 325 degrees. Grease and flour a Bundt pan. Cream together butter and shortening. Add 1/2 cup of the sugar and stir; add one egg and stir again. Repeat this process until all the remaining sugar and eggs are stirred into the creamed mixture. Mix in extracts, salt and baking powder; add 1 cup of the flour. Continue to mix adding creamer and water alternately with remaining flour. Pour into prepared pan and bake for one hour at 325 degrees. Reduce heat to 300 degrees and bake for 15 or more minutes depending upon altitude, pan, etc. Cool completely. Invert onto serving plate.
Enjoy!
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