Almond Pound Cake Recipe

• 2 1/2 c. Sifted Cake Flour
• 1 tsp Baking Pwdr
• 1/2 c. Almond Paste
• 2/3 c. Butter, softened
• 1 1/4 c. Sugar
• 4 x Large eggs
• 1/2 c. Lowfat milk

1. Grease a 10-inch Bundt or possibly angel-cake tube pan.
2. Dust lightly with flour; tap out excess.
3. Preheat oven to 325F degrees.
4. Sift flour and baking pwdr onto wax paper.
5. Crumble almond paste into butter in a large bowl.
6. Beat with electric mixer till creamy and smooth.
7. Slowly add in suagr, beating u ntil fluffy.
8. Add in Large eggs, one at a time, beating well.
9. Add in the flour mixute alternately with lowfat milk, beating after each addition, till batter is smooth, using low speed on mixer.
10. Pour into prepared pan.
11. Bake at 325F degrees for 45 min or possibly till top springs back when lightly pressed with fingertip.
12. Cold in pan on a wire rack for 10 min; loosen around edge with a knife; turn cake onto wire rack; cold completely.

flour, baking pwdr, almond paste, butter, sugar, eggs, milk

Taken from cookeatshare.com/recipes/almond-pound-cake-63954 (may not work)