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Irish Whiskey Almond Pound Cake
Irish whiskey and Odense Almond Paste make an extra rich and flavor filled pound cake.
Before you start, be sure to have Odense Almond Paste on hand
Odense Almond Paste & Marzipan available in major grocery stores and online.
Time
20 minutes to assemble
57-60 minutes to bake
Total time: 77-80 minutes
57-60 minutes to bake
Total time: 77-80 minutes
Yield
Serves 12
Ingredients
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 1 3/4 cups granulated sugar
- 2 sticks (1 cup) unsalted butter, room temperature
- 4 oz cream cheese, room temperature
- 6 large eggs, room temperature
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 cup Irish whiskey
- 1/4 cup confectioner's sugar
Directions
- Preheat oven to 350°F. Grease and flour bundt pan (or use Baker's Spray).
- Add Almond Paste (grated using large hole side of a box grater) and sugar to a food processor fitted with a metal blade. Process until the texture of sand. Pour mixture into a mixing bowl.
- Add butter and cream cheese. Beat very well. Scrape down sides of mixing bowl as needed.
- Add eggs, one at a time, beating well between each addition, occasionally scraping down sides of bowl. Beat until light and fluffy. Mix in vanilla extract.
- Sift flour, baking powder, salt and nutmeg into wet ingredients. Add whiskey and beat on low until just combined. Over beating makes a tough cake.
- Spoon batter into pan and smooth top. Bake 57-60 minutes or until toothpick inserted in middle comes out clean. Cool cake in pan on wire rack for 10 minutes. Invert cake onto wire rack and cool completely.
- Sift top with confectioner's sugar and serve.
https://odense.com/odense-recipes/irish-whiskey-almond-pound-cake-recipe