The Midnight Baker

Easy to make main meal and dessert recipes many can be made in 30 minutes.

Widgets In Tabs

  • Social

  • Search

  • Archives

Absolutely Almond Pound Cake

by

 

Absolutely Almond Pound Cake
Absolutely Almond Pound Cake

 

 

Melt-in-your-mouth delicious.  This cake disappears quickly so make sure you cut yourself a piece and hide it.
I’ve made this for many parties and it’s usually a special request for, “What can I bring,” to dinner invitations.
This is a VERY dense batter so make sure you use a heavy-duty stand mixer (KitchenAid, Cuisinart, Hobart, Kenwood, etc.) as a hand mixer will not hold up mixing this.

 

Absolutely Almond Pound Cake
 
Save Print
Prep time
Cook time
Total time
 
Author:
Serves: 12-16
Ingredients
  • 1 cup butter, softened
  • 1 cup sugar
  • 3 eggs
  • 1 can almond pastry filling (such as Solo)
  • 2¼ cup flour
  • ½ tsp. salt
  • 2 tsp. baking powder
  • ¼ cup milk
  • Glaze:
  • 1 cup confectioner's sugar
  • ¼ tsp almond extract
  • 2 tbs light cream or half and half
Instructions
  1. Preheat oven to 350. Grease or spray a Bundt or tube pan. Mix flour, salt & baking powder in a medium bowl.
  2. Cream butter & sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add almond pastry filling; beat well.
  3. Add flour mixture and milk, alternating and ending with the flour. Scrape down sides & blend well.
  4. Place batter in prepared pan, spreading batter evenly in pan. Bake at 350 for 50-55 minutes or until cake tester inserted in center comes out clean. Remove from oven and cool in pan for 10 minutes. Invert on a rack to cool completely. Prepare glaze by mixing confectioner's sugar and almond extract. Add cream, 1 tbs at a time until consistency of a thick but pourable glaze. Drizzle completely cooled cake with glaze. Let glaze set (maybe 15 or so minutes) before slicing.
  5. NOTE: Almond pastry filling is not almond paste. You cannot substitute almond paste nor marzipan for the almond filling.

 

 

Absolutely Almond Pound Cake
Absolutely Almond Pound Cake

 

Yum

Reader Interactions

Copyright © Judith Hannemann aka The Midnight Baker 2019. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker's express consent.

Comments

  1. sperczil says

    January 10, 2013 at 5:06 pm

    Ok – I would really love to make this cake and I already know what almond pastry filling is not, but what it IS? 🙂 I'm pretty sure I won't buy it here in Poland, but maybe I can make it myself? I would be grateful for any comments, really!

    Kasia

  2. Judith Hanneman says

    January 10, 2013 at 6:09 pm

    Hi Kasia–If you know what our apple pie filling looks like, it's similar to that. It's not white like marzipan, more like a toffee color with ground almonds in it, and it will pour. In the USA, the brand is Solo, maybe you can get this in Poland, but I can certainly find out for you as I have a friend on Facebook who has *many* Polish friends who have lived in the US at one time. I will contact one of these friends to see what I can do for you.

  4. sperczil says

    January 11, 2013 at 7:43 pm

    Judith – thank you very much for your fast reply! I have found something similiar – I think – in our local producer offer, but they don't have almond flavour. It looks like that http://www.bakalland.pl/strefa-konsumenta/produkty/masy-do-ciast/masa-krowkowa-o-smaku-kokosowym,,101.html
    And I have found some kind of recipe online too: http://www.familycookbookproject.com/view_recipesite.asp?rid=1556554&uid=16043&sid=32347
    But if you will be able to find something more similiar that I can buy here, I would be really grateful! Thank you for all your help.

  5. Judith Hanneman says

    January 11, 2013 at 8:02 pm

    My friend is working on it for you Kasia. The original recipe for this said you can use any of their fillings, even the fruit. These are pastry fillings, which are a little thicker than our pie fillings her in the USA. They are almost like a paste and are spreadable. I will check out your link now and let you know if this is the right stuff. You could also try contacting Solo and asking them what would be similar, and who knows? They may even sell it in Europe.

  6. Judith Hanneman says

    January 11, 2013 at 8:05 pm

    Kasia–the poppy seed filling would be the right texture. In fact, Solo sells the same thing. You know, I'd use that and add a pure almond extract for flavor. That would make a SUPER cake.