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
- PREP
- Preheat oven to 300 degrees.
- Lightly great and flour a 10 inch bundt pan
- MAKE BATTER
- Using an electric stand mixer with a whisk attachment:
- Cream shortening and butter until combined.
- 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.
- Add eggs one at a time mixing well after each addition.
- Beat in almond extract and scrap sides of the bowl.
- Combine flour and baking powder in a medium bowl.
- Alternatively beat in flour mixture and milk in batched starting and ending with flour. (this should be about 3 batches of milk).
- COMPLETE CAKE
- Pour batter into prepared pan.
- bake for 1 to 1 1/2 hours or until a toothpick inserted into the center of the cake comes out clean.
- Let cool in the pan for 10 minutes.
- Turn out onto a wire rack to cool completely.
- MAKE ICING
- In a small bowl using a hand whisk combine powdered sugar and almond extract.
- Add water in 1 teaspoon batches until icing is of the desired thickness.
- Pour over cake and let dry.
- 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)