Reviewed: May 14, 2007

This cake is so good, and I didn't even make the glaze. I made this in two loaf pans and made a "tulip garden" cake for my mom for mother's day. This pound cake was very easy to make- I'm currently in Europe and I bought a bag of ground almonds here for about $.60 which made the recipe even easier. I want to try the glaze next time. Thanks for the recipe!

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Apr. 30, 2007

Absolutely delicious cake and very easy to bake! The hardest part is grounding the almonds. I used the recommendation of putting in a little bit of granulated sugar to grind up the almonds in a blender so that the ground almonds wouldn't stick together to form a paste. I also followed the suggestion of using 2.5 teaspoons almond extract & 1.5 teaspoons vanilla extract, giving it a delicious flavor. I also doubled the glaze amount (doubling the milk, confectioner's sugar, and almond extract, but keeping the same amount of toasted almonds). The glaze didn't stick to the cake as well, so as I poured the glaze on and it ran off the cake, I scooped the glaze up a few more times and continued to pour it over the cake some more. I baked it for about 50 minutes and it turned out quite well, but next time I will probably bake it 45 minutes so that it doesn't turn out as dark of a brown. To toast the almonds for the glaze, I laid out the almonds on a cookie sheet and baked about 6 minutes at 350 degrees. Great recipe - will definitely make again!!

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uscberta

Cooking Level: Beginning

Home Town: Seattle, Washington, USA

Living In: Los Angeles, California, USA

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Reviewed: Mar. 8, 2007

This was sooooo good, I will make it again but next time i think i will reduce the amount of suga in the glaze for it was veryyy sweet.

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Lyse

Cooking Level: Beginning

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Reviewed: Jan. 16, 2007

Made this for my sons birthday, big hit!!

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Kate Jay

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: Jan. 15, 2007

I have just enjoyed a slice of this cake! I will cook again. I increased the almond extract over the vanilla in the cake, and liked that very much. Do not overbake (mine took 42 min.), and do not overmix. I doubled the glaze, and liked that (poked holes in the top only). For ground almonds, if using a food processor, do small amounts at a time with a little sugar or flour taken from your recipe. This absorbs oil and keeps the almonds from going to paste.

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Nancy

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Reviewed: Jan. 6, 2007

I made this cake in 6 individual Bundt pans. I baked it for 40 minutes, but I think that was a bit too long. Very tasty cake though and the flower-shaped Bundt pans made a beautiful presentation.

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Charlotte

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Reviewed: Jan. 3, 2007

I adjusted this recipe slightly - 45 minute bake time was plenty and I poked holes in the bottom and poured some of the glaze (made with confectioner's sugar)on it. The top glazed perfectly with some liquid adjustment. After cooling, I wrapped the cake in plastic wrap and stored it at cooler (not refrigerated) temperatures for 2 days before it was eaten. It kept perfectly -still very moist and with pronounced almond flavor.

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blondebiker

Cooking Level: Expert

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Reviewed: Dec. 23, 2006

This cake comes out perfect. I am not an experienced baker and I got many compliments on this cake. It is a good base cake recipe that can be made with many modifications. I made it with 2 tsp lemon extract instead of almond extract and an orange glaze and it was really really great. Will make again.

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PARADISE7N

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Reviewed: Sep. 27, 2006

Use powder sugar for glaze Cook 45 mins 350 - 1 hr is too long

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SuzyQ

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

Living In: Orange, California, USA

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Reviewed: Sep. 24, 2006

Really moist, even with ingredient changes (soy margarine for butter and soy milk for milk). I also added a little soy margarine to the glaze for extra buttery flavor. This would be great with a raspberry sauce, and I'll probably make some sort of topping for it when I bake it again. Downside is that it's not nearly as soft and moist the second day, even though I baked it late at night.

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JENHERE

Cooking Level: Expert

Home Town: Miramar, Florida, USA

Living In: Columbus, Ohio, USA

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Reviewed: Sep. 21, 2006

SPECTACULAR CAKE!!!!! I ve made it 2 times now and I didn't change a thing about this recipe, except the cooking time. In my Bundt cake pan this cake is done at 45-50 minutes...and I don't think my oven is "off" by that much.

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momto2sweetpeas

Cooking Level: Intermediate

Home Town: Yakima, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Aug. 26, 2006

I substituted Silk vanilla soymilk for the milk in the recipe. I also substituted 2 1/2 - 3 Tablespoons Silk vanilla soymilk in the glaze and 2 cups of powdered sugar for the granulated sugar. Good recipe!

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SNITZEL

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Reviewed: Jul. 5, 2006

I made this yesterday and took it into work today. It was completely gone by 2:00 and two people demanded the recipe. I used confectioners sugar in the glaze as granulated would be grainy (unless maybe it would be cooked to dissolve it). The glaze was very runny though, next time I'll probably start with 1-2 Tbsp milk and then add more if needed. That would probably make the almonds stick better to the cake, as is they just run down the sides with the glaze. I might try this with pecans or walnuts too. Yum!

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LIZERDBITS

Cooking Level: Intermediate

Home Town: Hamilton, Virginia, USA

Living In: Germantown, Maryland, USA

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Reviewed: Jan. 4, 2006

Very tasty, but a little on the dry side.

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SIOBANM

Cooking Level: Intermediate

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Reviewed: Dec. 30, 2005

I'm tempted to substitute regular milk w/organic soy milk. Anyone here made this recipe w/soy milk?

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Mrs. W

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Reviewed: Dec. 27, 2005

Served this tonight for guests, looks very impressive and tastes great - very almondy (is that a word). I only added in 1/2 a cup of milk as it was at the "right" consistancy for a bundt cake. Thanks for the recipe, every one loved it, including my non sweet tooth cousin, Karl.

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ELIZABETH101

Cooking Level: Expert

Living In: Melbourne, Victoria, Australia

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Reviewed: Nov. 2, 2005

OK- only make this cake if you want everyone that eats it to ask you for the recipe! It is so wonderful that we almost ate it before we got to serve it! It is equally as good with as without the glaze (although the glaze adds a special sweet spot). Try it - you'll love it!

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mrsjones55

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Oct. 21, 2005

Excellent cake!! Came out of the pan perfectly and looked so pretty with the toasted almond glaze. This cake has a fine, tender crumb and a delicious, subtle almond flavor. Very pound cake-like. Would be delicious with fresh fruit. This one goes in the keeper file for sure!

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DTSCEP

Cooking Level: Expert

Living In: Knoxville, Tennessee, USA

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Reviewed: Oct. 3, 2005

I tried this recipe for a girl's night get-together and everyone enjoyed it. Very yummy!

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JULIEUNC1

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Charleston, South Carolina, USA

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Reviewed: Sep. 26, 2005

If I could rate this more than a 5 I would. Followed directions exactly. As I was reading reviews, I noticed that some people had problems getting the cake out of the bundt pan. When ever I use a bundt pan, I spray Baker's Joy which can be found in the baking section of your local grocer. It is in a can and it is a no-stick spray with flour which you just spray in the pan. I have never had a problem with sticking or crumbling. Hope that helps. Very mosit. Thank you for the great recipe Judy!!

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