Alice Almond Pound Cake
Almond Pound Cake recipe
Yield
16 servingsPrep
30 minCook
90 minReady
120 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
sugar
|
|
| 2 | sticks |
butter
|
|
| ½ | cup |
vegetable shortening
|
*
|
| 5 | large |
eggs
|
|
| ¼ | teaspoon |
salt
|
|
| 3 | cups |
all-purpose flour
|
|
| 1 | can |
evaporated milk
(3/4 cup) + water to make 1 cup |
|
| 2 | teaspoons |
almond extract
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
sugar
|
|
| 226 | g |
butter
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 5 | large |
eggs
|
|
| 1.3 | ml |
salt
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 1 | can |
evaporated milk
(3/4 cup) + water to make 1 cup |
|
| 1E+1 | ml |
almond extract
|
*
|
Directions
Cream sugar and shortening.
Add eggs and salt, cream well.
Add remaining ingredients.
Pour into a very lightly greased 12 cup bundt pan.
Put into cold oven; set temperature at 320F.
Bake 1 hour and 30 minutes.
Cool 15 minutes and remove from pan.
Drizzle with your favourite glaze if desired.
