This is the best pound cake I have ever tasted. I often make it as a gift to others and it is unfailingly met with raves of approval (and requests for the recipe)! The slightly crispy crust is a nice counterpoint to the rich, moist cake and the almond extract gives a wonderful, rich flavor.
Cream butter well in a large mixing bowl. Add sugar gradually, mixing until texture is fine and mealy. Add eggs, one at a time, beating after each addition. Add flavorings. Combine flour and salt; stir flour mixture into batter, beating until flour is moistened. Do not overbeat. Pour into a greased and floured 10-inch tube pan. Bake at 325 for 1 hour and 25 minutes, or until a toothpick inserted comes out clean and cake shrinks slightly from sides of pan. Cool in pan 15 minutes. Turn out onto a wire rack; turn right side up and complete cooling. Sprinkle with confectioner's sugar for decoration, if desired.
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|Serving Size: 1 Serving (225g)|
|Recipe Makes: 10|
|Calories from Fat: 308 (38%)|
|Amt Per Serving||% DV|
|Total Fat 34.3g||46 %|
|Saturated Fat 19.5g||97 %|
|Monounsaturated Fat 9.5g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 327.1mg||101 %|
|Sodium 281.9mg||10 %|
|Potassium 167.1mg||4 %|
|Total Carbohydrate 113.5g||33 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 111.6g|
|Protein 14.8g||21 %|
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Calories per serving: 818
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