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Almond Pound Cake

Almond Pound Cake

  • Prep

    1 h
  • Cook

    1 h
  • Ready In

    2 h
JJOHN32

JJOHN32

Elegant dessert for a Christmas buffet. Not your ordinary pound cake!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 531 kcal
  • 27%
  • Fat:
  • 26.4 g
  • 41%
  • Carbs:
  • 67.8g
  • 22%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 147 mg
  • 49%
  • Sodium:
  • 245 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
  2. In a large bowl, cream butter and sugar together until well mixed with an electric mixer. Add eggs, one at a time, and beat until mixture is light and fluffy. Blend in flour and salt. Mix in almond extract. Turn batter into prepared pan.
  3. Bake for 60 minutes, or until a toothpick when inserted in the center of the cake comes out clean. Cool in pan for 10 minutes. Remove from pan, and transfer to a wire rack to continue cooling.
  4. Break off tablespoon-sized pieces of the almond paste, and shape into holly leaves. Using the tip of a knife, score the shaped holly leaf to resemble veins in the leaves. Mix green food coloring with a small amount of water and brush the holly leaves, repeating until desired color is reached. Set aside on waxed paper. Break off 2 tablespoons of almond paste, and knead in several drops of red food coloring. When color of almond paste is a bright red, break off smaller pieces. Roll into balls to resemble holly berries. Place on waxed paper.
  5. In a small bowl, combine 1 cup confectioners' sugar and milk. Mix until smooth. When the cake has cooled, drizzle with the confectioners' sugar glaze. Top with blanched almonds, and garnish with the marzipan holly leaves and berries.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Rambunc
33

Rambunc

12/31/2005

This cake was delicious! I didn't decorate it, I just made a plain almond cake and topped it with the glaze. I added a little almond and vanilla extract to the glaze. Since I read the review that said the cake was dry, I added about 1/2 cup of sour cream. I cooked it in a silcone bundt pan that I got for Christmas (the first time I used it), so it seemed to cook slower. It needed the full hour but it browned nicely and was moist and delicious. My guests loved it!!

ARITHAG
24

ARITHAG

1/25/2004

This recipe is wonderful. The almond pound cake comes out perfect.

AUDREY CAMPBELL
23

AUDREY CAMPBELL

1/25/2004

Very pretty pound cake but it needed some more flavor. Probably adding a teaspoon of salt and maybe some almond flavoring would help.

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