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    You are in: Home / Recipes / Mom's Almond Bundt Cake Recipe
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    Mom's Almond Bundt Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 40 mins

    40 mins

    1 hrs

    Kathy at Food.com's Note:

    From my mother's recipe files. A favorite recipe from my childhood that brings back memories of toasting a slice of pound cake and spreading a little butter on top.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oven to 350. Grease bundt pan then put large dabs of butter along creases of pan, embedding an almond in each dab.
    2. 2
      Cream butter.
    3. 3
      Sift the two sugars together and gradually add to butter. Scrape bowl.
    4. 4
      Add unbeaten egg yolks, one at a time. Beat until smooth. Scrape bowl.
    5. 5
      Mix in extracts. Scrape bowl.
    6. 6
      Sift flour 3 times, re-measure, sift with baking powder and salt 3 times (Mom was emphatic about the sifting).
    7. 7
      Starting with flour and ending with flour, add flour and milk alternately to batter. Scrape bowl.
    8. 8
      Fold in stiffly beaten egg whites.
    9. 9
      Pour batter into prepared pan.
    10. 10
      Bake 1 1/4 hours or until toothpick comes out clean.
    11. 11
      Cool in pan 10 minutes. Remove to wire rack and cool completely.

    Ratings & Reviews:

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    Nutritional Facts for Mom's Almond Bundt Cake

    Serving Size: 1 (140 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 468.4
     
    Calories from Fat 191
    40%
    Total Fat 21.3 g
    32%
    Saturated Fat 12.8 g
    64%
    Cholesterol 127.7 mg
    42%
    Sodium 256.6 mg
    10%
    Total Carbohydrate 62.3 g
    20%
    Dietary Fiber 1.0 g
    4%
    Sugars 32.0 g
    128%
    Protein 7.2 g
    14%

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