In this recipe

Odense Almond Paste

Odense Almond Paste is manufactured in Denmark, using the finest California almonds that have been blanched, mixed with sugar, and rolled through Italian millstones. Adding the delicate flavor of almonds can make an ordinary recipe extraordinary.

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Almond Pound Cake

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This delicious, dense pound cake is one of our most requested recipes.

Yield

10 servings

Time

Loaf pan:
20 minutes to assemble
75 minutes to bake
Bundt pan:
20 minutes to assemble
50-60 minutes to bake

INGREDIENTS

1-7 oz box Odense Almond Paste, grated 1 cup granulated sugar 2 sticks (1 cup) butter, room temperature 4 large eggs, room temperature 2 cups flour 1 teaspoon baking powder 1/2 cup milk

TOOLS & EQUIPMENT

1 - 9 x 5 inch loaf pan, or
1- 10 inch bundt pan

DIRECTIONS

Preheat the oven to 325°F. Grease and flour loaf or bundt.
Using an electric mixer set on a medium speed, beat grated Almond Paste, sugar and butter until well mixed.
Add eggs one at a time, beating well between each addition. Beat on high until light and fluffy.
Sift the flour with the baking powder and add to batter alternately with milk. Beat on low until just combined and smooth. Do not over-mix, or cake will be tough.
Pour batter into pan. Bake for 75 minutes or until an inserted toothpick pulls out clean. For bundt pan, bake 50-60 minutes or until toothpick inserted in the middle pulls out clean.
Cool cake, still in pan, on wire rack for 5 minutes. Un-mold carefully and finish cooling on rack before cutting.

TO STORE: After completely cooled, wrap in plastic wrap. The cake will last 3 days at room temperature or one week if refrigerated.
TO FREEZE: Wrap first in plastic and then with foil. Freeze for up to one month.

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