Toasted Almond Pound Cake
Yield
1 cakePrep
25 minCook
1 hrsReady
2 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¾ | cups |
sugar
|
|
| 1 ¼ | cups |
butter
or margarine |
|
| 5 | large |
eggs
|
|
| 3 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
cinnamon
ground |
|
| 1 | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
evaporated milk
|
|
| 1 ½ | cups |
almonds
chopped, toasted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 651 | ml |
sugar
|
|
| 296 | ml |
butter
or margarine |
|
| 5 | large |
eggs
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
cinnamon
ground |
|
| 5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
evaporated milk
|
|
| 355 | ml |
almonds
chopped, toasted |
*
|
Directions
Heat oven to 350℉ (180℃).
Grease and flour 12-cup Bundt cake pan or tube pan, 10x4 inch.
Beat sugar, margarine and eggs in large bowl on low speed 30 sec, scraping bowl constantly.
Beat on high speed 5 minutes, scraping bowl occasionally.
Mix flour, cinnamon, baking powder and salt.
Beat in alternately with milk on low speed.
Fold in almonds. Spread in pan.
Bake 70 to 80 minutes or until toothpick inserted in center comes out clean.
Cool 20 min. Invert on heat proof serving plate, remove pan.
