Almond Pound Cake

Posted by Vanessa in Cooking, February 14, 2010

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.

One Response to “Almond Pound Cake”

  1. cna training says:

    What a great resource!

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