I coordinated this round of the What’s Cooking? Board’s recipe exchange. Advantage of this is not only do I have a nice compilation of recipes, I get to choose the one for me to make. All the recipes looked delicious, but I wanted to surprise my fiance with a nice dessert one weekend I was over there.
I would have made a bundt cake, but I purchased a stoneware mini bundt cake pan on clearance off Pampered Chef for about $13, so I couldn’t resist. Next time I make these cakes, I will have to half the recipe. This batter made 12 mini cakes, which is more than enough and they are in the freezer for another night .
These were a light cake with a subtle almond flavoring…great to add berries on top, for a spring cake.
Enough talking, here is the recipe from Delia of Kreeper’s Cooking.
Almond Pound Cake – from my mother in law, Billie Love
1 cup unsalted butter
½ cup shortening
3 cups sugar
2 t almond extract
1 t vanilla
3 cups flour
1 t salt
1 t baking powder
1 cup milk
Preheat the oven to 325 degrees. Grease and flour a bundt cake pan. Cream butter and shortening. Add sugar ¼ cup at a time, alternating with the eggs until all of the sugar and eggs are added. Mix in the almond and vanilla extracts. Sift dry ingredients and add ¾ cup at a time, alternating with the milk a little at a time. Continue to mix until both the milk and dry ingredients are added. Pour into the pan and bake for 1 hour. Reduce the heat to 300 degrees and bake for an additional 15 minutes. Remove the pan from the oven and let it stand for 10-15 minutes before flipping.
This is not at all Weight Watchers friendly, but the mini cakes are large, so if you eat half a cake, this could be reasonable for dessert.
Nutritional Info: (1 serving out of 12)
Total Fat 27.3 g
Dietary Fiber 0.8 g
Points: 14* (ouch)