lour a 10\" angel food cake(tube) pan or 12-cup
ixing bowl, cream butter with almond paste and 1/2 cup sugar
cup softened butter and almond paste in a large bowl using
lour and salt. Mix in almond extract. Turn batter into prepared
r two 9-inch round cake pans.
Stir the flour
edium speed till creamy add almond paste and beat additional minute add
ith paddle attachment and mix almond paste, confectioners sugar, dark brown sugar
Cream eggs, sugar and almond paste.
Add eggs, flour, lemon zest, almond and vanilla extract.
Mix well; spread into greased, floured small Bundt pan or loaf pan.
Bake at 350\u00b0 for 40 to 60 minutes, depending on size of pan.
o making this cake batter smooth is incorporating the almond paste completely before
Cream together the first 4 ingredients. Add the flour and almond paste. Bake in greased pan dusted with bread crumbs or graham cracker crumbs.
nch square baking dish. Place pound cake chunks in the prepared baking
iameter, 2-inch deep round cake pan and line the bottom
lectric mixer, combine eggs and almond paste.
At medium speed, beat
Whisk milk, cream, eggs, and spices/flavorings together.
Heat fry pan and add enough butter to cook with.
Dip pound cake in egg mixture (soak longer for more dry or dense cake).
Do not over soak or your cake will fall apart.
Place in medium high skillet and cook till brown on both sides.
Be careful flipping it so it doesn't break apart.
Cut 12 (2/3-inch thick) slices of pound cake.
Place 6 slices of pound cake on your work surface.
Spread on one slice 5 tablespoons of softened ice cream.
Smooth the edges of the sandwiches, if necessary.
Place another slice of pound cake on top; press down.
Wrap in plastic wrap and place in freezer. Repeat with remaining slices.
Serve within a month.
Bake pound cake mixture in thin round cake layers (3 to 6 layers).
After cool, soak layers slightly with sugar and water mixture.
Beat whipped cream and put on layers.
Grate fresh coconut and place on cake layers.
Follow package directions for pound cake mix except omit liquid and substitute sour cream.
Beat all ingredients well. Pour mixture into a 9 x 5-inch loaf pan.
Bake at 350\u00b0 in oven for 60 minutes.
Cool for 10 minutes before removing from pan.
Follow the pound cake recipe directions on the back of the cake mix box.
Butter and flour a 13 x 9-inch pan; pour batter into the pan.
Place sliced peaches over the top; sprinkle with cinnamon and sugar.
Bake as directed for pound cake.
About 10 minutes before it is finished, coat top with butter and more cinnamon and sugar.
Add sugar to the almond paste; mix well. Add 1 teaspoons
chocolate mushroom cloud of pound cake mix. Pour into prepared pan