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    You are in: Home / Recipes / Cinnamon-Swirled Almond Pound Cake Recipe
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    Cinnamon-Swirled Almond Pound Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 40 mins

    45 mins

    55 mins

    ratherbeswimmin''s Note:

    In ‘The Complete Southern Cookbook’ by Tammy Algood

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Grease and flour a 10-inch tube pan and set aside.
    3. 3
      Place the almond and cinnamon in the bowl of a food processor; process until finely chopped.
    4. 4
      Place one-third of the almond mixture in the bottom of the prepared pan.
    5. 5
      Add the almond paste to the remaining almond mixture and stir until well combined.
    6. 6
      In the bowl of an electric mixer, combine the cake mix, pudding mix, sour cream, eggs, oil, amaretto, and water.
    7. 7
      Beat on low speed to combine and then increase to medium speed and beat 2 minutes.
    8. 8
      Spoon one-third of the batter into the prepared pan.
    9. 9
      Evenly sprinkle half the almond paste mixture over the batter.
    10. 10
      Repeat and end with the last of the batter on top.
    11. 11
      Bake 55 minutes, or until a tester inserted in the center comes out clean.
    12. 12
      Cool in the pan 10 minutes and then cool completely on a wire rack before serving.

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    Ratings & Reviews:

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    Nutritional Facts for Cinnamon-Swirled Almond Pound Cake

    Serving Size: 1 (118 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 419.8
     
    Calories from Fat 217
    51%
    Total Fat 24.1 g
    37%
    Saturated Fat 5.1 g
    25%
    Cholesterol 72.3 mg
    24%
    Sodium 444.5 mg
    18%
    Total Carbohydrate 45.9 g
    15%
    Dietary Fiber 1.8 g
    7%
    Sugars 33.5 g
    134%
    Protein 6.4 g
    12%

    The following items or measurements are not included:

    Amaretto

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