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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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This was created in an effort to incorporate my favorite-almonds into a moist pound cake. Ingredients:
1 cup butter |
2 cups sugar |
4 eggs |
3 cups flour |
1 teaspoon salt |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1 teaspoon vanilla |
2 teaspoons grated orange rind |
1 cup buttermilk |
1 (12 1/2 ounce) can almond filling (not the paste) |
Directions:
1. Preheat oven to 325°.
2. Grease and flour a 10-inch tube pan.
3. Cream butter and sugar till fluffy; beat in eggs one at a time. Blend in vanilla, peel and almond filling.
4. Stir together dry ingredients and add alternately with buttermilk.
5. Pour into pan and bake at 325° for 55-70 minutes.
6. Test with toothpick or bamboo skewer to see if done.
7. Cool in wire rack 20 minutes before removing from pan.
8. Remove from pan and cool completely.
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