Almond-Poppy Seed Pound Cake

Name: Almond-Poppy Seed Pound Cake
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoon almond extract; 177 milliliters butter or margarine, softened; 6 eggs; 118 milliliters Gold all-purpose flour; 355 milliliters granulated sugar; 59 milliliters poppy seed; 12 servings Powdered sugar, if desired; 0 teaspoons salt; 237 milliliters sour cream; 710 milliliters Original mix

Almond-Poppy Seed Pound Cake is a vegetarian dessert. This recipe makes 12 servings with 329 calories, 4g of protein, and 18g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. Head to the store and pick up almond extract, original mix, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 2 hours and 30 minutes.

Instructions

Heat oven to 350F. Generously grease bottom and side of 12-cup fluted tube cake pan or 2 loaf pans, 9x5x3 inches, with shortening; lightly flour.

Ingredients you will need

Shortening

All Purpose Flour

Equipment you will use

Loaf Pan

Cake Form

Oven

Beat all ingredients except powdered sugar in large bowl with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 4 minutes, scraping bowl occasionally.

Ingredients you will need

Powdered Sugar

Equipment you will use

Hand Mixer

Bowl

Pour into pan.

Equipment you will use

Frying Pan

Bake 50 to 55 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes. Turn pan upside down onto wire rack or heatproof serving plate; remove pan. Cool completely, about 1 hour.

Equipment you will use

Toothpicks