Almond Rose Pound Cake Recipes

ALMOND POUND CAKE

Steps:

• Preheat the oven to 350°F and grease and flour a 10 to 12-cup bundt pan. Set aside.
• Use a mixer to cream the butter and sugar together for about 5 minutes.
• In a large bowl, whisk the flour, baking powder, and salt together.
• Add the eggs to the butter mixture, one at a time, and mix well after each addition. Scrape down the sides of the bowl and mix again.
• Add the dry ingredients and the milk to the mixture, alternately. Start with 1/3 of the dry, then half the milk, another 1/3 of the dry, the other 1/2 of the milk, then the remaining dry. Mix well after each addition. Scrape down the sides of the bowl and mix again.
• Add the vanilla and almond extracts. For lots of almond flavor, add 3 teaspoons. For less, only add 2. Mix to combine.
• Pour the mixture evenly into the prepared pan. Bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in the center of the cake comes out clean. Bake times may vary. Allow the cake to cool in the pan for about 10 minutes, then place a plate or platter over the pan and invert to turn the cake out onto the plate. Allow to cool completely.
• To make the glaze, whisk the powdered sugar, almond extract, and milk together in a small bowl. Drizzle over the cooled pound cake and sprinkle the almonds over the top.

ALMOND POUND CAKE

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and confectioners' sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour and salt; gradually add to creamed mixture. Beat just until combined., Transfer to two greased 8x4-in. loaf pans. Bake 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks. Serve with raspberries and whipped cream if desired.

ALMOND-ROSE POUND CAKE

Steps:

• Preheat oven to 350 degrees. Lightly spray a 9-inch tube pan with cooking spray and set aside.
• Put the pieces of butter into the large bowl of an electric mixer and set aside about 15 minutes to soften.
• Grind almonds finely in a food processor or blender and set aside.
• When butter has softened, cream with sugar on medium speed until fluffy, about 5 minutes.
• Add eggs, one at a time, beating well after each addition.
• Stir together flour and salt. Slowly add to the creamed mixture, beating until batter is smooth.
• Remove about a third of the batter and add rose water and jam, stirring until smooth.
• Stir the ground almonds and almond extract into the remaining batter.
• Spoon half of the almond batter into the prepared pan, spreading evenly.
• Spoon all of rose batter into the pan, spreading evenly. Then top with remaining almond batter and spread until smooth.
• Bake cake on center oven rack 50 to 60 minutes or until it tests done. Cool cake in pan 15 minutes, then run a knife around the outside edge and also around the center tube. Invert onto a cooling rack and cool completely.
• Dust with powdered sugar before serving.

ALMOND CRUNCH POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.
• Combine slivered almonds, 1/3 cup white sugar, 1/4 cup butter, and milk in a small saucepan over low heat; cook and stir until butter is melted and mixture is smooth, 3 to 4 minutes. Remove topping from heat.
• Combine 1 1/2 cup flour, cream of tartar, and salt in a bowl.
• Beat 3/4 cup softened butter and almond paste in a large bowl using an electric mixer until creamy. Gradually add 1 cup white sugar and continue beating until mixture is light and fluffy, about 5 minutes. Beat in eggs one at a time, beating 1 minute after each addition; stir in lemon juice, lemon zest, and vanilla extract. Add flour mixture and beat until batter is just mixed, about 1 minute more; pour into the prepared pan and smooth the top.
• Sprinkle remaining 1 tablespoon flour evenly over batter. Spoon the topping over the flour layer.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Cool on a wire rack.