Almond Pound Cake
I am truly having a wonderful Valentine’s Day. Maybe because I woke up and didn’t remember that it was this special love day, that is, until The Phoenix started making me breakfast, crepes to be exact, and I knew something must be up.
Oh yeah, Happy Valentine’s Day!
And, yum! Crepes make me smile.
I told The Phoenix that if he took good enough pictures, he could write a guest post for the blog. Results to be determined.
No expectations always seem to work out well. Unexpectedly, we got to go on a date last night thanks to some wonderful new friends who took care of our little ones for us. And, The Phoenix surprised me with the most beautiful flowers this week while he was out of town. They are hands down the most gorgeous flowers I’ve ever received. He’s gotten me some not-so-pretty ones before (think grocery store mix packed full of colors that just don’t go well together), but not these, these are amazing. I smile every time I look at them. Some people probably see red roses as classic, full of an expression of love. Not so much for me, they make me cringe a little, to me they say cheesy at its best. But that’s just me. (In case you’re wondering, these are the tulips that are sitting on our table right now.)
So what does all of this have to do with today’s recipe? Absolutely nothing.
Today I bring to you a quick, simple, delicious recipe for pound cake. One of the beauties of a pound cake is it really is a blank canvas. You could swap out the extracts for another flavor combination if you’d like. You could create an icing, serve with fresh fruit, a fruit syrup, whipped cream, sprinkled with powdered sugar…there really are so many possibilities. You could eat it just as it is. I think that’s actually the way I like it most. Just cake. No distractions from its pure, moist goodness.
Now, I’ve got to go figure out what to make for dinner tonight. But I do think Molten Chocolate Cake is in our future. It is Valentine’s Day after all. Enjoy!
Almond Pound Cake
recipe slightly adapted from Pioneer Woman
- Prep Time: 15 minutes.
- Cook Time: 60 minutes.
- Ready in 1 Hour, 15 Minutes.
- Makes: 12 Servings
- 3 sticks butter
- 3 cups sugar
- 5 eggs
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 cup Sprite, 7-UP or Sierra Mist
- Preheat oven to 325 degrees.
- Cream butter. Add sugar, one cup at a time, mixing after each addition. Add eggs, one at a time, mixing after each addition. Add vanilla and almond extracts and mix well. Add flour, one cup at a time, mixing well after each addition. Add soft drink, then mix together until combined. Scrape sides of bowl, then mix briefly.
- Pour into a greased Bundt pan and bake for 1 hour to 1 hour 10 minutes, until the cake is no longer jiggly.
- Remove cake from oven and invert pan until cake drops out.