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Almond Pound Cake |
"Elegant dessert for a Christmas buffet. Not your everyday pound cake!"
Ingredients :
- 1 cup butter, softened
- 2 cups white sugar
- 6 eggs, room temperature
- 1 three/4 cups all-motive flour
- half teaspoon salt
- 2 teaspoons almond extract
- eight oz. Almond paste
- 1 cup confectioners' sugar
- four tablespoons milk
- half cup blanched almonds
- four drops crimson meals coloring
- four drops inexperienced food coloring
Instructions :
Prep : 1H | Cook : 12M | Ready in : 2H |
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- Preheat oven to 325 levels F (a hundred sixty five stages C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, cream butter and sugar collectively till properly blended with an electric powered mixer. Add eggs, one after the other, and beat until combination is mild and fluffy. Blend in flour and salt. Mix in almond extract. Turn batter into organized pan.
- Bake for 60 minutes, or till a toothpick whilst inserted in the center of the cake comes out smooth. Cool in pan for 10 minutes. Remove from pan, and switch to a cord rack to hold cooling.
- Break off tablespoon-sized pieces of the almond paste, and shape into holly leaves. Using the tip of a knife, score the fashioned holly leaf to resemble veins within the leaves. Mix inexperienced food coloring with a small amount of water and brush the holly leaves, repeating until preferred colour is reached. Set apart on waxed paper. Break off 2 tablespoons of almond paste, and knead in several drops of red food coloring. When color of almond paste is a vibrant purple, break off smaller portions. Roll into balls to resemble holly berries. Place on waxed paper.
- In a small bowl, integrate 1 cup confectioners' sugar and milk. Mix till easy. When the cake has cooled, drizzle with the confectioners' sugar glaze. Top with blanched almonds, and garnish with the marzipan holly leaves and berries.
Notes :
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