Almond Pound Cake Tasty Recipes

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Almond Pound Cake

"Elegant dessert for a Christmas buffet. Not your regular pound cake!"

Ingredients :

1 cup butter, softened
2 cups white sugar
6 eggs, room temperature
1 three/four cups all-reason flour
half teaspoon salt
2 teaspoons almond extract
eight oz. Almond paste
1 cup confectioners' sugar
4 tablespoons milk
half of cup blanched almonds
4 drops red food coloring
4 drops green meals coloring

Instructions :

Prep : 1H	Cook : 12M	Ready in : 2H

Preheat oven to 325 stages F (one hundred sixty five tiers C). Grease and flour a ten inch Bundt pan.
In a huge bowl, cream butter and sugar collectively until well blended with an electric mixer. Add eggs, one by one, and beat until aggregate is mild and fluffy. Blend in flour and salt. Mix in almond extract. Turn batter into prepared pan.
Bake for 60 mins, or till a toothpick when inserted within the center of the cake comes out clean. Cool in pan for 10 minutes. Remove from pan, and switch to a cord rack to hold cooling.
Break off tablespoon-sized portions of the almond paste, and shape into holly leaves. Using the end of a knife, rating the shaped holly leaf to resemble veins inside the leaves. Mix inexperienced food coloring with a small amount of water and brush the holly leaves, repeating till preferred colour is reached. Set aside on waxed paper. Break off 2 tablespoons of almond paste, and knead in several drops of pink meals coloring. When coloration of almond paste is a vibrant red, break off smaller portions. Roll into balls to resemble holly berries. Place on waxed paper.
In a small bowl, combine 1 cup confectioners' sugar and milk. Mix till clean. When the cake has cooled, drizzle with the confectioners' sugar glaze. Top with blanched almonds, and garnish with the marzipan holly leaves and berries.

Notes :

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