Almond Pound Cake

Almond Pound Cake

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 1 1/2 cups butter or margarine, room temperature
  • 2 1/4 cups sugar
  • 6 large eggs
  • 3/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 3 cups cake flour
  • 1 Tablespoon baking powder

Directions

  1. Heat roaster oven to 325°F. Leave rack in the insert pan.
  2. In a large mixing bowl, cream butter and sugar.
  3. Add eggs one at a time, beating well after each addition. Add milk, vanilla and almond extract. Beat in flour and baking powder.
  4. Grease and flour a 10 to 12 cup bundt or tube pan. Pour batter into prepared pan.
  5. Bake for 1 hour or until toothpick inserted near center comes out clean. Cool in pan 5 minutes then invert on rack to cool.

Serves: 10-12

Test Kitchen Tip: If cake flour isn't available, substitute 2 1/2 cups plus 2 tablespoons of all-purpose flour.

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