Buttery Almond Pound Cake Recipe
Servings: 12
Ingredients
- 1/2 c. Almonds, sliced
- 2 tsp Baking pwdr
- 3/4 c. Butter
- 2 c. Sugar
- 2 x Large eggs
- 3 1/2 c. Flour
- 1 can (Small) evaporated lowfat milk, (5 ounce.)
- 1/2 c. Water
- 1 tsp Vanilla Warm fudge sauce, (optional)
Directions
- Preheat oven to 350 degrees F. Generously grease 10-in. tube pan. Sprinkle sliced almonds into prepared pan. shaking to cover bottom and sides.
- Combine flour and baking pwdr; set aside. In large mixing bowl, cream butter. Gradually add in sugar and beat till fluffy. Beat in Large eggs. Fold in half the flour mix. Stir in evaporated lowfat milk, water and vanilla. Fold in remaining flour and blend well.
- Pour batter into almond-lined pan. Bake 40 to 45 min or possibly until toothpick inserted near center comes out clean. Top individual cake slices with Warm Fudge sauce, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 104g | |
| Recipe makes 12 servings | |
| Calories 385 | |
| Calories from Fat 118 | 31% |
| Total Fat 13.44g | 17% |
| Saturated Fat 7.66g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 65mg | 22% |
| Sodium 304mg | 13% |
| Potassium 65mg | 2% |
| Total Carbs 61.6g | 16% |
| Dietary Fiber 1.2g | 4% |
| Sugars 33.58g | 22% |
| Protein 5.25g | 8% |
