Chocolate Almond Poundcake Recipes

CHOCOLATE ALMOND CAKE

Steps:

• In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add sour cream and extracts; mix well. Combine flour, cocoa, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. , Pour into a greased 10-in. fluted tube pan. Bake at 350° until a toothpick inserted in the center comes out clean, 50-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , For frosting, cream butter, sugar and extracts in a small bowl until smooth. Add milk until frosting reaches desired spreading consistency. Spread over cake. Decorate with almonds.

CHOCOLATE ALMOND POUND CAKE

Steps:

• Preheat oven to 350°F Grease and flour a 10 inch tube pan.
• In a small bowl, whisk together the flour, cocoa, salt, baking powder, and baking soda; set aside.
• In large mixing bowl, beat sugar and butter until creamy.
• Add eggs, 1 at a time, beating well after each addition.
• Beat in sour cream and almond extract.
• Gradually blend in flour mixture.
• Pour into prepared pan. Sprinkle with slivered almonds on top of batter.
• Bake for 70 minutes or until cake tester comes out clean.
• Cool 15 minutes, then turn out from pan and cool completely.
• (I love serving this with fresh sliced strawberries or raspberries on top).

ALMOND POUND CAKE

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and confectioners' sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour and salt; gradually add to creamed mixture. Beat just until combined., Transfer to two greased 8x4-in. loaf pans. Bake 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks. Serve with raspberries and whipped cream if desired.