By LilPinkieJ on May 20, 2007
Photo by Halcyon Eve
Photo by Halcyon Eve
"Make a double of this—one to eat when it comes out of the oven, and one to freeze for later. The almond paste gives this pound cake-like bread a rich flavor."
Serving Size: 1 (241 g)
Servings Per Recipe: 6
"This is a very nice bread and goes wonderfully with a cup of tea (and even a swipe of butter). The batter is really dense, but it rose beautifully and took the full 1 hour and 20 minutes to bake. I used fresh blueberries and was delighted with the outcome. The texture is very much like an Irish soda bread, so it is "breadier" than "cakier". Since we do have soda bread a lot, this will be a nice change of pace. Thanks for posting, Jess."
"Jess- This is GREAT ! I made the recipe without any changes, and found use for my frozen blueberries once thawed. I agree with Florida Native it rose great, with a fantastic result. Went great with dinner last night. A saver for me. Made for 1-2-3 hit wonders."
"WOW Jess - this is a fabulous bread, I just grabbed a piece of the still cooling loaf :) I was not sure how this would turn out...I have never used almond paste before, and when it came out of the can, it was stiff as a board. Had a hard time getting it to blend with the butter, and the batter was so thick it was more like dough when I got done. But what a beautiful result, this bread rose almost 1 1/2 inches above the top of the loaf pan :) and DH is scarfing some now as I write the review. WONDERFUL RECIPE - THANKS. Made for Please Review My Recipe, Dec 2008"
"Made this for Photo Tag, but I had a mishap. I'm certain it was user-error, though, and not the recipe's fault! I subbed frozen blueberries for fresh (since I had them on hand), and as a result, it was well-cooked outside and uncooked inside! I'll remake it to photograph and review; in the meantime I can say that the cooked fragments we broke off from the edges were delicious! I'll also say--don't use frozen, unthawed berries in lieu of fresh! ;) Thanks, Jess!"