Almond Pound Cake

By Lori Merrill

Last fall I was invited to join a group of ladies in Arkansas as they finished the Called to be a Keeper Bible study.  At their last meeting I shared with them my cooking skill session.  It was a wonderful time to make new friends and share in the praises of God’s goodness in all our lives.  Besides enjoying my time with them I was so blessed by their gift to me of the above cookbook.  Today I want to share with you a recipe from that cookbook (Add Another Place Setting by The Junior League of Northwest Arkansas) and pictures of what I did with the dish once it was baked.  So, here is the recipe for Almond Pound Cake…delish!

1 1/2 cups (3 sticks) butter, softened
8 ounces cream cheese, softened
3 cups sugar
Dash of salt
1 teaspoon vanilla extract
2 teaspoons almond extract
6 eggs
3 cups all-purpose flour

Beat the butter and cream cheese in a mixing bowl until light and fluffy.  Beat in the sugar gradually.  Beat in the salt, vanilla and almond extract.  Add the eggs one at a time, beating well after each addition.  Beat in the flour, one cup at a time.  Pour into a greased and floured 10-inch tube pan.  Bake at 325 degrees for 1 hour and 10 minutes or until the cake tests done.  Let cool in the pan for 10 minutes.  Invert onto a wire rack to cool completely.  Remove to a serving plate and store in an airtight container.

A picture of all the ingredients…

I used half sugar and half granulated Splenda…

I also used these small cake pans instead of one large one…

Cupcakes, yum!

Here it is…with raspberries and whipped cream!

and here…

and here…

Beautiful and delicious!