Christmas Morning Almond Pound Cake
2/3 cup butter, softened
8 oz. almond paste
1 tsp. almond extract
1 tsp. vanilla extract
1 1/4 cup sugar
4 eggs
1 tsp. baking powder
1/4 cup sour cream
2 1/2 cup all-purpose flour
3/4 cup milk
Garnish: powdered sugar, whipped cream and maraschino cherries with stems
In a bowl, blend together butter, almond paste and extracts until smooth. Slowly add sugar and beat again. Add eggs, one at a time, beating after each addition. Add baking powder to sour cream; beat together and add to above mixture. Slowly add flour alternately with milk until you have a nice smooth batter.
Pour into a greased and floured 12-cup Bundt pan. Bake at 325 degrees for 50 to 55 minuted or until the top is golden brown and it springs back when touched.
Turn off oven and open oven door. Let sit about 30 minutes and then remove to counter on rack or cutting board.
When cool, remove to a serving dish. Garnish wih powdered sugar, dollop of whipped cream and maraschino cherries.
Serve while the presents are being opened on Christmas Morning and Enjoy!
Submitted by Jennifer
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