Almond Rose Pound Cake Recipes

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ALMOND POUND CAKE



Almond Pound Cake image

Very rich! One of my favourite cakes. This is good dressed up with frosting, served plain, or with fruit. I quadrupled this recipe, and baked it in two 9"x13" pans to make a cake for my father's 65th birthday party. Note: be sure the almonds are finely ground; if they seem somewhat coarse you should run them through the food processor until quite fine.

Provided by Jenny Sanders

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

1 cup sugar
3/4 cup butter
3 large eggs
1 teaspoon almond extract
3 tablespoons water
1 cup flour
1 cup blanched ground almonds
1 1/2 teaspoons baking powder
1/4 teaspoon salt

Steps:

  • Preheat the oven to 325°F.
  • Butter and flour a loaf pan or small square pan (8"x8").
  • Cream the butter and sugar.
  • Beat in the eggs one at a time.
  • Beat in the almond extract and the water.
  • Stir together the flour, ground almonds and baking powder.
  • Stir this into the wet ingredients.
  • Pour evenly into the prepared pan.
  • Bake for 45 minutes for a loaf pan.
  • Bake for 50 minutes in the square pan, or in either case until a toothpick inserted in the centre comes out clean.

Nutrition Facts : Calories 403.3, Fat 25.1, SaturatedFat 12, Cholesterol 115.5, Sodium 320.1, Carbohydrate 39.9, Fiber 1.9, Sugar 25.6, Protein 6.7

ALMOND CRUNCH POUND CAKE



Almond Crunch Pound Cake image

This is a dense, rich cake with a candy-like topping that is easy to make. It freezes really well so you can have a great dessert on hand. Wrap well and store at room temperature up to 2 days or freeze up to 1 month. Crisp it in the oven briefly at 300 degrees F (150 degrees C) for that just-baked taste. Serve with whipped cream and raspberries.

Provided by Valerie Brunmeier

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 1h8m

Yield 12

Number Of Ingredients 15

½ cup slivered almonds
⅓ cup white sugar
¼ cup unsalted butter
1 tablespoon milk
1 ½ cups all-purpose flour
½ teaspoon cream of tartar
½ teaspoon salt
¾ cup unsalted butter, softened
⅓ cup almond paste
1 cup white sugar
4 eggs, at room temperature
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 tablespoon all-purpose flour

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.
  • Combine slivered almonds, 1/3 cup white sugar, 1/4 cup butter, and milk in a small saucepan over low heat; cook and stir until butter is melted and mixture is smooth, 3 to 4 minutes. Remove topping from heat.
  • Combine 1 1/2 cup flour, cream of tartar, and salt in a bowl.
  • Beat 3/4 cup softened butter and almond paste in a large bowl using an electric mixer until creamy. Gradually add 1 cup white sugar and continue beating until mixture is light and fluffy, about 5 minutes. Beat in eggs one at a time, beating 1 minute after each addition; stir in lemon juice, lemon zest, and vanilla extract. Add flour mixture and beat until batter is just mixed, about 1 minute more; pour into the prepared pan and smooth the top.
  • Sprinkle remaining 1 tablespoon flour evenly over batter. Spoon the topping over the flour layer.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Cool on a wire rack.

Nutrition Facts : Calories 363.3 calories, Carbohydrate 39 g, Cholesterol 102.8 mg, Fat 21.2 g, Fiber 1.2 g, Protein 5.5 g, SaturatedFat 10.6 g, Sodium 124.3 mg, Sugar 22.7 g

ALMOND POUND CAKE



Almond Pound Cake image

I'm happy to share a third-generation family recipe with you. This almond pound cake is rich and buttery and it has a lovely golden brown crust. Seasonal fresh fruit is perfect with this one. -Margie Dalton, Chicago, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 2 cakes (12 servings each).

Number Of Ingredients 7

2 cups butter, softened
4 cups confectioners' sugar
6 eggs
1 teaspoon almond extract
3 cups all-purpose flour
1/2 teaspoon salt
Fresh raspberries and whipped cream, optional

Steps:

  • Preheat oven to 325°. In a large bowl, cream butter and confectioners' sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour and salt; gradually add to creamed mixture. Beat just until combined., Transfer to two greased 8x4-in. loaf pans. Bake 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks. Serve with raspberries and whipped cream if desired.

Nutrition Facts : Calories 289 calories, Fat 17g fat (10g saturated fat), Cholesterol 94mg cholesterol, Sodium 176mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 0 fiber), Protein 3g protein.

ALMOND-ROSE POUND CAKE



Almond-Rose Pound Cake image

I have been extremely interested in the use of rose water in the kitchen and decided to post this recipe. I would suggest using Tonkcat's recipe for rose petal jam Recipe #3160 for this distinctive pound cake. Take a culinary adventure with me!! Adapted from "New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies" by Najmieh Batmanglij

Provided by Cynna

Categories     Breakfast

Time 1h20m

Yield 12-16 serving(s)

Number Of Ingredients 10

1 cup unsalted butter, cut into pieces
1/4 cup slivered almonds
1 2/3 cups granulated sugar
5 large eggs
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon rose water
1/4 cup rose jam
1 teaspoon almond extract
powdered sugar, for dusting

Steps:

  • Preheat oven to 350 degrees. Lightly spray a 9-inch tube pan with cooking spray and set aside.
  • Put the pieces of butter into the large bowl of an electric mixer and set aside about 15 minutes to soften.
  • Grind almonds finely in a food processor or blender and set aside.
  • When butter has softened, cream with sugar on medium speed until fluffy, about 5 minutes.
  • Add eggs, one at a time, beating well after each addition.
  • Stir together flour and salt. Slowly add to the creamed mixture, beating until batter is smooth.
  • Remove about a third of the batter and add rose water and jam, stirring until smooth.
  • Stir the ground almonds and almond extract into the remaining batter.
  • Spoon half of the almond batter into the prepared pan, spreading evenly.
  • Spoon all of rose batter into the pan, spreading evenly. Then top with remaining almond batter and spread until smooth.
  • Bake cake on center oven rack 50 to 60 minutes or until it tests done. Cool cake in pan 15 minutes, then run a knife around the outside edge and also around the center tube. Invert onto a cooling rack and cool completely.
  • Dust with powdered sugar before serving.

Nutrition Facts : Calories 382.2, Fat 18.8, SaturatedFat 10.5, Cholesterol 128.8, Sodium 130.8, Carbohydrate 48.9, Fiber 0.9, Sugar 31.4, Protein 5.4

CHERRY ALMOND POUND CAKE



Cherry Almond Pound Cake image

The abundance of cherries and the flavor of almond in this recipe are so teasing to the taste-buds.

Provided by Randy

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 2h

Yield 18

Number Of Ingredients 6

1 (18.25 ounce) package cherry chip cake mix
1 (21 ounce) can cherry pie filling
2 teaspoons almond extract
2 eggs
1 cup confectioners' sugar
¼ teaspoon almond extract

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease and lightly flour a bundt or tube pan.
  • Combine the cake mix, pie filling, almond extract, and eggs in a large bowl. Mix thoroughly by hand until well moistened. Pour batter into prepared pan.
  • Bake in preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Cool on rack for 15 minutes; invert cooled cake onto serving plate. Cool completely.
  • Whisk together the confectioners' sugar and 1/4 teaspoon almond extract in a small bowl. Add drops of water until glaze is drizzling consistency. Spoon glaze over cooled cake.

Nutrition Facts : Calories 189.2 calories, Carbohydrate 38.6 g, Cholesterol 20.7 mg, Fat 3.1 g, Fiber 0.2 g, Protein 1.9 g, SaturatedFat 1 g, Sodium 194 mg, Sugar 19.4 g

ALMOND-LEMON POUND CAKE



Almond-Lemon Pound Cake image

This lemon-almond cake is the first cake I learned to make more than 30 years ago, and it's still a favorite of mine. You can freeze any leftover cake and berry sauce for another time. -Michaela Rosenthal, Woodland Hills, California

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 6 servings.

Number Of Ingredients 15

1 teaspoon plus 3/4 cup butter, softened, divided
2 teaspoons confectioners' sugar
1 cup slivered almonds
1 cup sugar
2 large eggs, room temperature
1/3 cup sour cream
1 tablespoon grated lemon zest
1 cup cake flour
1 teaspoon baking powder
1/4 cup lemon juice
TOPPING:
1 cup each frozen unsweetened raspberries, strawberries and blueberries
1/4 cup sugar
2 tablespoons lemon juice
2 tablespoons confectioners' sugar

Steps:

  • Grease the bottom and sides of a 9-in. round baking pan with 1 teaspoon butter. Sprinkle with confectioners' sugar; set aside. Place the almonds and sugar in a blender or food processor; cover and process until finely ground., In a small bowl, cream remaining butter; beat in almond mixture until combined. Add eggs, one at a time, beating well after each addition. Stir in sour cream and lemon zest. Combine the flour and baking powder; add to creamed mixture alternately with lemon juice., Pour into prepared pan. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Invert onto a wire rack to cool completely. , For topping, in a heavy saucepan, combine the berries, sugar and lemon juice. Cook and stir over medium-low heat for 10 minutes or until mixture begins to thicken. Sprinkle cake with confectioners' sugar. Serve with berry topping.

Nutrition Facts : Calories 654 calories, Fat 37g fat (17g saturated fat), Cholesterol 143mg cholesterol, Sodium 334mg sodium, Carbohydrate 76g carbohydrate (51g sugars, Fiber 4g fiber), Protein 9g protein.

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