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Showing 1-4 of 4
on May 24, 2002
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!!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on November 15, 2003
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...person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on February 06, 2013
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!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By nadia murray
on April 20, 2005
I like the flavor of this cake but the texture, while moist, was more like layer cake and a bit crumbly but not in a dry way if that makes sense. I prefer a denser pound cake and think this might work well as layers with frosting- maybe cream cheese. I used 1/2 tsp. each of almond and fiore di sicilia(an orange vanilla extract from King Arthur) in addition to the vanilla and omitted the rind. I prefer an almond paste poundcake but this was a tasty way to use the almond filling.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (91 g)
Servings Per Recipe: 16
The following items or measurements are not included: