Astraea
Number of posts : 2738 Age : 62 Location : Arizona, USA Favorite Quote : Beware the deadly donkey falling from the sky You may choose the way you live, my friend But not the way you die Registration date : 2007-08-11
| Subject: Almond Poundcake with Almond Glaze Sat Mar 02, 2013 11:23 am | |
| http://www.piecelovecooking.com/2011/06/even-better-almond-poundcake-with.htmlFor the Poundcake: 2 Sticks of Unsalted Butter, Softened 1 Package of Cream Cheese, Softened ½C Almond Cake & Pastry Filling 1 ½C Sugar 4 Eggs 1t Vanilla 1t Almond Extract 1 ½C AP Flour ½C Almond Meal 1 ½t Baking Powder 1t Salt For the Almond Glaze: 2C Confectioners’ Sugar, Sifted ¼C Almond Cake & Pastry Filling 6T Milk 1t Almond Extract ½t Vanilla Directions: 1. Preheat the oven to 325 degrees and spray a bundt pan with Pam, and then set aside. 2. In a mixer, cream together the butter, cream cheese, and almond filling. Pour in the sugar and mix until fluffy and smooth. Add the eggs, one at a time, mixing each one until it is incorporated before adding the next egg. Then add in the almond extract and vanilla extract. 3. While ingredients are mixing, whisk together the flour, almond meal, baking powder, and salt. Slowly add this flour mixture into the wet mixture. Mix until just incorporated. 4. Pour the batter into the prepared bundt pan and bake the cake for roughly an hour or until a toothpick inserted into the center comes out clean. Let the cake cool completely before pouring on the glaze. 5. To make the glaze: combine the confectioners’ sugar, almond filling, milk, almond extract, and vanilla in a bowl and whisk until it is completely combined and smooth. Pour the glaze over the cooled cake. Let the glaze harden for 15-20 minutes before you cut and serve. | |
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