Leslies Famous Almond Pound Cake Recipes

LESLIE'S FAMOUS ALMOND POUND CAKE

Steps:

• PREP Preheat oven to 300 degrees. Lightly great and flour a 10 inch bundt pan MAKE BATTER Using an electric stand mixer with a whisk attachment: Cream shortening and butter until combined. Add sugar and mix on high until light fluffy. This will take a while - be sure to scrap the sides of the bowl every few minutes. Add eggs one at a time mixing well after each addition. Beat in almond extract and scrap sides of the bowl. Combine flour and baking powder in a medium bowl. Alternatively beat in flour mixture and milk in batched starting and ending with flour. (this should be about 3 batches of milk). COMPLETE CAKE Pour batter into prepared pan. bake for 1 to 1 1/2 hours or until a toothpick inserted into the center of the cake comes out clean. Let cool in the pan for 10 minutes. Turn out onto a wire rack to cool completely. MAKE ICING In a small bowl using a hand whisk combine powdered sugar and almond extract. Add water in 1 teaspoon batches until icing is of the desired thickness. Pour over cake and let dry. When serving you can also add sliced fresh strawberries mixed with Grand Marnier (or Triple Sec) and 2 tablespoons white sugar that has been in the fridge overnight.

ALMOND POUND CAKE

Steps:

• Preheat oven to 350°F.
• In a large bowl, blend together butter and sugar.
• Add eggs one at a time, beating well after each addition.
• Sift together dry ingredients.
• Add to the butter mixture, alternating with the buttermilk.
• Stir in the extracts and beat until smooth.
• Butter the sides and bottom of a bundt pan.
• Press almonds against sides.
• Pour batter into the pan.
• Bake 1 hour or until toothpick inserted in center comes out clean.
• Let cake cool in pan 10 minuts then remove from pan and cool on a rack.
• Dust with powdered sugar.

OTIS LEE'S DETROIT FAMOUS POUNDCAKE

Steps:

• Heat oven to 350 degrees. Grease and flour a 10-inch/12-cup Bundt pan.
• Make the cake: In a large bowl, combine softened butter, cream cheese and granulated sugar. Using a hand mixer, beat on high speed until creamy, 3 to 4 minutes. Rinse the beaters and in a separate large bowl, add eggs and beat until light in color and fluffy, about 5 minutes. (The fluffier the eggs, the fluffier the cake.) Add the beaten eggs, vanilla and lemon extracts to the butter and cream cheese mixture and beat on low speed until just combined. Scrape down the sides of the bowl.
• In another large bowl, add cake flour, cornstarch, baking powder and salt; whisk to combine. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Increase the speed to high and beat until fluffy, about 5 minutes. Transfer to the prepared pan.
• Bake for 45 minutes to 1 hour, until golden brown and a cake tester comes out clean. (Do not open the oven door before 20 minutes have passed, as the temperature shift can flatten the cake.)
• While the cake bakes, make the glaze: In a small saucepan over low heat, combine cream cheese, butter and confectioners' sugar and whisk until smooth. Bring to a simmer. Remove from heat, and add lemon juice to taste and to adjust consistency. (Icing should be thin enough to drizzle, but still retain some body.)
• When the cake is done, remove from the oven, and unmold immediately to a plate or serving platter. Pour the glaze over the top. (Doing this when the cake is warm helps the glaze soak in.) Serve warm or at room temperature. To store, wrap in plastic wrap and refrigerate for up to a week or freeze for several months.

ALMOND POUND CAKE

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.

ALMOND POUND CAKE

Steps:

• Preheat oven to 325°F.
• In a large bowl, blend together butter and sugar and almond paste.
• Add eggs one at a time, beating well after each addition.
• Stir in the extracts and beat until smooth.
• Sift together dry ingredients.
• Add to the butter mixture, alternating with the buttermilk.
• Spray sides and bottom of two loaf pan.
• Scoop batter into the pan.
• Bake 45 minutes to 1 hour or until toothpick inserted in center comes out clean.
• Let cake cool in pan 10 minutes then remove from pan and cool on a rack.
• Cut into slices and add fruit toppings and dust with powdered sugar if desired.