Hard to imagine how anyone could take exception to this excellent recipe. Super moist, flavorful, with a fine, tender, velvety crumb. It's nice and dense, exactly as a proper pound cake should be. What's not to like?? It's a recipe that can tolerate all manner of changes in flavoring, and turn out consistently like champ. I've made it plain, subbing vanilla for the almond (we don't like in-your-face almond flavor in this house,) and have dressed it up, as well. To do this, I use 1/2 tsp each of coconut, rum, maple, almond, lemon, orange extracts and 1 tsp vanilla. I know this is about double the extract called for in the recipe, but it still works perfectly. I have also used buttermilk in place of the milk in order to use it up, but when I do that, I add 1/4 tsp soda to neutralize the acidity you get from buttermilk. It's perfect to layer with strawberries and cream, or just to enjoy with a cup of tea. I have used it to make a trifle - just wonderful. Any way you choose to make it or serve it, this recipe will do you proud each and every time. Watch the timing scrupulously, and check with a toothpick or skewer in the center to determine doneness. Overbaking will make this dry. A little watchfulness will be rewarded.
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Hard to imagine how anyone could take exception to this excellent recipe. Super moist,...