Champagne Almond Cake

2 hours Prep: 30 minutes Cook: 90 minutes

688 calories per serving view nutrition facts

10 servings suggest servings

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Ingredients

1	tablespoon	almonds	finely chopped
1/2	pound	butter
3	cups	sugar
1	teaspoon	vanilla extract
1	teaspoon	almond flavouring
1	cup	sour cream
6	large	eggs
3	cups	flour, all-purpose
1	teaspoon	baking powder
1/2	teaspoon	salt
1/4	teaspoon	baking soda

glaze
1	cup	powdered sugar
1	teaspoon	vanilla extract
2 to 3	tablespoons	champagne
1	teaspoon	almond extract

Directions

Preheat oven to 300 degrees F.

Grease and flour a 10 inch bundt pan.

Sprinkle almonds on bottom and set aside.

Cream the butter until it is light and fluffy.

Add the sugar one cup at a time, beating well until the mix is smooth.

Blend in the vanilla and almond flavoring and the sour cream.

Add the eggs one at a time, beating well after each addition.

Sift together the flour, salt, baking soda, and powder and add flour mix to the cake batter mixing just enough to incorporate it.

Pour batter into prepared pan.

Set in middle of oven.

Bake for 1-1/2 hours or until cake tests done.

Remove from oven.

Loosen edges from side of pan with spatula; set on cake rack.

Let cool 5 minutes and remove from pan.

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Nutrition Facts

Serving Size 202g

Amount per Serving

Calories 688 35% of calories from fat

	% Daily Value*
Total Fat 27.0g	41%
Saturated Fat 16.0g	78%
Trans Fat 0.0g
Cholesterol 186mg	62%
Sodium 318mg	13%
Total Carbohydrate 102.0g	34%
Dietary Fiber 1.0g	4%
Sugars 72.0g
Protein 9.0g	17%

Vitamin A	17%		Vitamin C	0%
Calcium	7%		Iron	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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This is more of a cake than a bread, but it's still good. I added twice as much pumpkin, since the flavor was a little overwhelmed by the spices, and left out the cloves. I also baked 1hr 30 min at 325, and it came out much fluffier.

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