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Almond Pound Cake
Cake:
Thinly sliced almonds
1/2 cup of butter
1/2 cup of Crisco
2 cups of sugar
6 eggs
2 cups of flour, sifted
2 teaspoons of almond extract
Glaze:
1 cup of sugar
1/4 cup of water
2 tablespoons of almond extract
CAKE: Preheat oven to 325ºF. Generously grease a large tube pan. Press almonds onto sides and bottom and set aside. Using mixer cream together butter, Crisco and sugar. Add eggs, one at a time, continuing to beat. Gradually add flour and almond extract. Beat at high speed until butter is fluffy. Pour into pan. Bake for 1 hour. GLAZE: Boil sugar and water for 1 minute. Remove from heat. Add almond extract. Pour over lukewarm cake. Leave cake in pan until it has cooled completely. |
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