I think I might be ready to bake in again in a month or two as summer fades to fall. I will do some research on baking and see what I can do.
As I stated, I followed a recipe almost exactly. I went to one of my three-ring binders and found something that looked delicious to me (which is silly because it all looked delicious or it wouldn’t be in the binder.) Since I baked on a whim, I needed a recipe that I actually had all the ingredients on-hand. This one was perfect. The only altering I did to this recipe was adding baking cocoa to both the cake and icing. I did play a bit more with the icing. I mean who doesn’t love chocolate almond? I hope you enjoy this cake as much I have.
Oh and to keep me from eating too much, I shared it with three of my neighbors.
I’d also like to thank my friend Melissa over at The Front Porch Gourmet for her moral support through this little adventure. She’s the pound cake queen (among many other things)!!!
Chocolate Almond Pound Cake
- 1 cup butter
- 1-8 ounce package cream cheese
- 6 eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 21/4 cups sugar
- 1/4 cup baking cocoa powder
- 1 teaspoon almond extract
Chocolate Almond Glaze
- 11/4 cups of powdered sugar
- 31/2 ounces of softened cream cheese
- 1/4 teaspoon of almond extract
- 1/2 tablespoon of baking cocoa powder
- 21/2 tablespoons of milk
Allow butter, cream cheese, and eggs to stand at room temperature for 30 minutes.
Meanwhile, grease and lightly flour 10-inch fluted bundt or tube pan; set aside.
Combine flour, baking powder, and salt. Set aside.
Preheat oven to 325°.
In a large mixing bowl beat butter and cream cheese with an electric mixer on medium-high (or medium) speed for about 30 seconds or until softened.
Gradually add sugar, 2 tablespoons at a time, beating on medium speed about five minutes or until very light and fluffy.
Add almond extract.
Add eggs, one at a time, beating on medium-low (or low) speed for one minute after each addition and scraping bowl frequently.
Gradually add the cocoa powder. Gradually add flour mixture, beating on low speed just until combined.
Spoon batter into prepared pan.
Bake about 75 minutes or until a wooden toothpick inserted near center of cake comes out clean.
Cool in pan on wire rack fifteen minutes.
Remove from pan. Cool thoroughly on wire rack about two hours.
Top cake with glaze. Let stand 30 minutes to allow glaze to set.
Chocolate Almond Glaze
In small mixing bowl beat together the powdered sugar, cocoa powder, cream cheese, almond extract, and milk to make of glazing consistency.