Recipe by JJOHN32
"Elegant dessert for a Christmas buffet. Not your ordinary pound cake!"
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eggs, room temperature
1 3/4 cups
red food coloring
green food coloring
This cake was delicious! I didn't decorate it, I just made a plain almond cake and topped it with the glaze. I added a little almond and vanilla extract to the glaze. Since I read the review that said the cake was dry, I added about 1/2 cup of sour cream. I cooked it in a silcone bundt pan that I got for Christmas (the first time I used it), so it seemed to cook slower. It needed the full hour but it browned nicely and was moist and delicious. My guests loved it!!
Very pretty pound cake but it needed some more flavor. Probably adding a teaspoon of salt and maybe some almond flavoring would help.
This recipe is wonderful. The almond pound cake comes out perfect.
Pretty tasty. My sister (the taste tester) said it was more like cake not pound cake. but, what does she know. It was delish. Will make again, love the almond flavor!
This was the perfect end to our Christmas dinner. This cake is moist and tastes GREAT! A new Christmas tradition I have in this simple yet elegant cake.
This was okay. I Did not find the time required for forming marzipan leaves was justified on a simple pound cake. I will probably not make this again.
This is an exceptional cake. WOW!
Delicious taste, but a little dry. I am going to try again possibly add sour cream or applesauce. If the changes work, I'll post them.
* Percent Daily Values are based on a 2,000 calorie diet.
Almond Pound Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 237
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