Double-Rich Almond Cream Cheese Pound Cake

I came across a recipe years ago in a Better Homes & Garden Magazine, when I was looking for a different type of pound cake. The pound cake was made using cream cheese. It is absolutely delicious! As usual I wanted to "kick it up a notch" so I made a simple flavor change and it got even better. He is my version:

Ingredients:

3/4 cup unsalted butter (1 1/2 stick)
1-8 oz pack cream cheese
1 oz Almond Paste
6 large eggs
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
2 cups sugar
1 tsp vanilla extract
1 tsp almond extract
1/4 cup Amaretto (optional)

Method:

1. Grease a 10-inch flute tube pan or 2 - 8x4x2 loaf pan. Set aside. Prehead oven to 325 degrees F.
2. Bring butter and cream cheese to room temperature.
3. Sift together flour, baking powder and salt together, then set aside.
4. Cream butter, cream cheese and softened almond paste using an electric mixter on high for 20 minutes. Gradually add sugar and beat for another 6 minutes (should be light and fluffy). Beat in vanilla and almond extract.
5. Add eggs one at a time beating well after each addition.
6. Add flour mixture and beat on low speed till well combined.
7. Stir in Amaretto then pour in prepared tins.
8. Bake in oven for 60-65 minutes for tube pan or 70 minutes for loaf pans. Cakes are done when wooden pick comes out clean.
9. Leave in pan to cool for about 10 minutes, then remove and cool throughly on cooling rack.

Serves: 20

This cake is delicious with whipped cream and fresh fruits and a light sauce. My hubby loves it with frozen yogurt; me, one slice at a time.

Walk good and happy caking.

Jeannie


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Copyright by Jeanette Jackson of Blue Ivy, LLC. If you would like to post any of my photographs, please contact me. Thank you!