Leslie'S Famous Almond Pound Cake

• FOR CAKE
• 1/2 cup shortening
• 1 cup butter - room temperature
• 2 1/2 cups sugar
• 5 eggs
• 2 tablespoons almond extract
• 1 cup milk
• 1/2 teaspoon baking power
• 3 cups CAKE FLOUR
• FOR ICING
• 1/2 teaspoon almond extract
• 1/2 cup powdered sugar
• 2 tablespoons cold water

1. PREP
2. Preheat oven to 300 degrees.
3. Lightly great and flour a 10 inch bundt pan
4. MAKE BATTER
5. Using an electric stand mixer with a whisk attachment:
6. Cream shortening and butter until combined.
7. Add sugar and mix on high until light fluffy. This will take a while - be sure to scrap the sides of the bowl every few minutes.
8. Add eggs one at a time mixing well after each addition.
9. Beat in almond extract and scrap sides of the bowl.
10. Combine flour and baking powder in a medium bowl.
11. Alternatively beat in flour mixture and milk in batched starting and ending with flour. (this should be about 3 batches of milk).
12. COMPLETE CAKE
13. Pour batter into prepared pan.
14. bake for 1 to 1 1/2 hours or until a toothpick inserted into the center of the cake comes out clean.
15. Let cool in the pan for 10 minutes.
16. Turn out onto a wire rack to cool completely.
17. MAKE ICING
18. In a small bowl using a hand whisk combine powdered sugar and almond extract.
19. Add water in 1 teaspoon batches until icing is of the desired thickness.
20. Pour over cake and let dry.
21. When serving you can also add sliced fresh strawberries mixed with Grand Marnier (or Triple Sec) and 2 tablespoons white sugar that has been in the fridge overnight.

cake, shortening, butter, sugar, eggs, almond, milk, baking power, cake flour, almond, powdered sugar, cold water

Taken from www.epicurious.com/recipes/member/views/leslies-famous-almond-pound-cake-1246841 (may not work)