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Recipe Almond Pound Cake (Cake)
Home Cooking Recipes
Required Ingredients:
- 1 cup butter, softened
- 2 cups white sugar
- 6 eggs, room temperature
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons almond extract
- 8 ounces almond paste
- 1 cup confectioners' sugar
- 4 tablespoons milk
- 1/2 cup blanched almonds
- 4 drops red food coloring
- 4 drops green food coloring
Preparing/Cooking:
- Preheat oven to 325 degrees F (165 degrees C).
- Grease and flour a 10 inch Bundt pan.
- In a large bowl, cream butter and sugar together until well mixed with an electric mixer.
- Add eggs, one at a time, and beat until mixture is light and fluffy.
- Blend in flour and salt.
- Mix in almond extract.
- Turn batter into prepared pan.
- Bake for 60 minutes, or until a toothpick when inserted in the center of the cake comes out clean.
- Cool in pan for 10 minutes.
- Remove from pan, and transfer to a wire rack to continue cooling.
- Break off tablespoon-sized pieces of the almond paste, and shape into holly leaves.
- Using the tip of a knife, score the shaped holly leaf to resemble veins in the leaves.
- Mix green food coloring with a small amount of water and brush the holly leaves, repeating until desired color is reached.
- Set aside on waxed paper.
- Break off 2 tablespoons of almond paste, and knead in several drops of red food coloring.
- When color of almond paste is a bright red, break off smaller pieces.
- Roll into balls to resemble holly berries.
- Place on waxed paper.
- In a small bowl, combine 1 cup confectioners' sugar and milk.
- Mix until smooth.
- When the cake has cooled, drizzle with the confectioners' sugar glaze.
- Top with blanched almonds, and garnish with the marzipan holly leaves and berries.
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