Buttery Almond Pound Cake Recipe

• 1/2 c. Almonds, sliced
• 2 tsp Baking pwdr
• 3/4 c. Butter
• 2 c. Sugar
• 2 x Large eggs
• 3 1/2 c. Flour
• 1 can (Small) evaporated lowfat milk, (5 ounce.)
• 1/2 c. Water
• 1 tsp Vanilla Warm fudge sauce, (optional)

1. Preheat oven to 350 degrees F. Generously grease 10-in.
2. tube pan.
3. Sprinkle sliced almonds into prepared pan.
4. shaking to cover bottom and sides.
5. Combine flour and baking pwdr; set aside.
6. In large mixing bowl, cream butter.
7. Gradually add in sugar and beat till fluffy.
8. Beat in Large eggs.
9. Fold in half the flour mix.
10. Stir in evaporated lowfat milk, water and vanilla.
11. Fold in remaining flour and blend well.
12. Pour batter into almond-lined pan.
13. Bake 40 to 45 min or possibly until toothpick inserted near center comes out clean.
14. Top individual cake slices with Warm Fudge sauce, if you like.

baking pwdr, butter, sugar, eggs, flour, milk, water, vanilla

Taken from cookeatshare.com/recipes/buttery-almond-pound-cake-96555 (may not work)