Rating: 3.5 stars
3 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

With its fine crumb and almost candylike almond-studded shell, this is pound cake gone to fancy class--but still pound-cake-easy. A reader known only as G.L. from Bremerton, Washington, gave it to us in 1963, and we've served it over and over again at our staff parties since.

This Story Originally Appeared On sunset.com

Gallery

Credit: Peden & Munk; Styling: Amy Wilson

Recipe Summary

prep:
1 hr 45 mins
cool:
1 hr
total:
2 hrs 45 mins
Yield:
Serves 16 (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300°. Beat butter in a large bowl with a mixer until creamy. Slowly add powdered sugar, beating until mixture is light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Gradually beat flour into creamed mixture.

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  • Heavily butter and flour a 10-in. (12-cup) plain or decorative tube pan; add almonds, then tilt pan to coat inside with nuts. Scrape batter into pan and smooth top.

  • Bake until a toothpick inserted in center comes out clean, about 1 1/2 hours. Let cool in pan on a rack 5 minutes, then run a knife around edges of tube to loosen cake. Turn out onto rack and let cool at least 1 hour. Serve slightly warm or at room temperature, cut into thin slices.

  • Make ahead: Up to 2 days, airtight at room temperature.

Nutrition Facts

375 calories; calories from fat 49%; protein 4.4g; fat 21g; saturated fat 12g; carbohydrates 44g; fiber 0.5g; sodium 155mg; cholesterol 127mg.
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