Almond Pound Cake

Rich, tender almond pound cake made with Odense almond paste and butter, baked in a Bundt pan until golden. Great plain or with glaze; keeps well at room temp.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 325°F. Grease and flour a 10" bundt pan.

Step 2

Using an electric mixer set on medium speed, beat grated Almond Paste, sugar and butter until well mixed.

Step 3

Add eggs one at a time, beating well between each addition. Beat on high until light and fluffy.

Step 4

Sift the flour with the baking powder and add to batter alternately with milk. Beat on low until just combined and smooth. Do not over-mix, or cake will be tough.

Step 5

Pour batter into pan. Bake for 50–60 minutes or until an inserted toothpick pulls out clean.

Step 6

Cool cake, still in pan, on wire rack for 5 minutes. Un-mold carefully and finish cooling on rack before cutting.

Step 7

After completely cooled, wrap in plastic wrap. The cake will last 3 days at room temperature or 1 week if refrigerated.