Recipe by Iron Bloomers
This was created in an effort to incorporate my favorite--almonds into a moist pound cake.
Top Review by Caryn
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!!
- 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)
Directions See How It's Made
- 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.