Crusty Pound Cake
by ghnc
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.
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INGREDIENTS
- 1 1/2 cups butter ; softened
- 3 cups sugar
- 6 Eggs
- 1 tbsp vanilla extract
- almond extract
- 3 cups all-purpose flour
- 1/2 tsp salt
- 1 tbsp Confectioner's sugar ; (optional)
INSTRUCTIONS
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.
NOTES
JanisG
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (225g) | ||
| Recipe Makes: 10 | ||
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| Calories: 818 | ||
| Calories from Fat: 308 (38%) | ||
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| Amt Per Serving | % DV | |
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| 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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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 818
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