Ingredients:
1 c. butter
1 8 oz. packaged cream cheese
6 eggs
3 c. flour
1 t. baking powder
¼ t. salt
2 ¼ c. sugar
1 t. almond extract
1 recipe almond glaze
Directions for Almond Glaze:
In a small mixing bowl, beat together 1 ½ c. powdered sugar, 3 oz. cream cheese softened, ½ t. almond extract, 1-2 T. milk, to make of glazing consistency.
Directions for Pound Cake:
Allow butter, cream cheese, and eggs to stand at room temperature for 30 min.
Spray a 10 in fluted bundt pan with Baker’s Joy.
Combine flour, baking powder, and salt. Set aside.
Preheat oven to 325 degrees.
In a large mixing bowl, beat butter and cream cheese with an electric mixer on medium-high speed for 30 seconds.
Gradually add sugar, 2 T. at a time, beating on medium speed about 5 min. or until fluffy.
Add almond extract.
Add eggs one at a time beating on low-medium speed for 1 min after each addition and scraping bowl frequently.
Gradually add flour mixture, beating on low speed just until combined.
Spoon batter into prepared pan.
Bake about 75 min. or until a wooden toothpick inserted near center comes out clean.
Cool in pan on wire for 15 min.
Cool thoroughly about 2 hours, top cake with glaze.
Makes 16 servings.
Compliments of Garden Gate B&B, Sturgeon Bay, WI (920) 217-3093