Almond Pound Cake Popular 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/4 cups all-motive flour
1/2 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 inexperienced food coloring

Instructions :

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

Preheat oven to 325 ranges F (165 ranges C). Grease and flour a ten inch Bundt pan.
In a massive bowl, cream butter and sugar collectively till well blended with an electric powered mixer. Add eggs, separately, and beat till aggregate is light and fluffy. Blend in flour and salt. Mix in almond extract. Turn batter into prepared pan.
Bake for 60 minutes, or till a toothpick when inserted in the center of the cake comes out smooth. Cool in pan for 10 minutes. Remove from pan, and switch to a cord rack to maintain cooling.
Break off tablespoon-sized pieces of the almond paste, and shape into holly leaves. Using the end of a knife, score the fashioned holly leaf to resemble veins inside the leaves. Mix green meals coloring with a small quantity of water and brush the holly leaves, repeating until desired coloration is reached. Set aside on waxed paper. Break off 2 tablespoons of almond paste, and knead in numerous drops of purple meals coloring. When coloration of almond paste is a vibrant crimson, destroy off smaller pieces. Roll into balls to resemble holly berries. Place on waxed paper.
In a small bowl, integrate 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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