Prep 15 mins
Cook 1 hr 10 mins
This was created in an effort to incorporate my favorite--almonds into a moist pound cake.
- 1 cup butter
- 2 cups sugar
- 4 eggs
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1 teaspoon vanilla
- 2 teaspoons grated orange rind
- 1 cup buttermilk
- 1 (12 1/2 ounce) can almond filling (not the paste)
- Preheat oven to 325°.
- Grease and flour a 10-inch tube pan.
- Cream butter and sugar till fluffy; beat in eggs one at a time. Blend in vanilla, peel and almond filling.
- Stir together dry ingredients and add alternately with buttermilk.
- Pour into pan and bake at 325° for 55-70 minutes.
- Test with toothpick or bamboo skewer to see if done.
- Cool in wire rack 20 minutes before removing from pan.
- Remove from pan and cool completely.
I can't begin to say enough about how much my family enjoyed this pound cake. It was very moist and the almond flavor was wonderful but the texture was what made the pound cake unique. The almond filling provided tiny bits of almond flecks throughout the cake and I believe it is the sweet part of the filling and buttermilk that gives this pound cake a unique texture; the cake was neither too dense nor was it light. I added 1 teaspoon of almond extract to the batter rather than the orange rind (didn't have any) which I would probably do when I make it again. My husband thinks pound cakes need a glaze so I mixed 1 cup confectioner's sugar, 1/4 teaspoon almond extract, and 2 Tablespoons half and half together and drizzled it over the top of the cake. Thanks for posting such a wonderful recipe!!
What does one say after trying a recipe for the first time...I am an almond-junkie; this recipe, therefore is tailor made...the cake was a joy to prepare and a delight during baking....to be surrounded by a mouth-watering aroma of baking almond and fresh orange...Because of diabetic issues, I must monitor sugar intake...so the adjustment to accommodate health issues is not a problem... I made two cakes...one with cane sugar, per recipe... and one for me, made with SPLENDA. To identify "my" cake, I decorated it cake with a few sliced almonds after baking and unselfishly, served both cakes to dinner guests that same evening....the cakes were enjoyed, equally... I have added this recipe to my personal collection, and filed it under (what else) ALMOND GOODIES.... Thank you, Iron Bloomers, for sharing this recipe....I don't believe I have cooked any of your recipes prior to this cake.... I shall have to take a closer look at your submissions...
I found this recipe after looking for a way to use a can of almond filling I had in the pantry. I used artificial sweetener and lemon rind in place of orange rind since it's what I had on hand. I also used a 9" ceramic casserole as I don't have a tube pan. It turned out YUMMY and HUGE. I brought half in to work and everyone has loved it. Thanks for sharing Iron Bloomers!