Every year I give a few special friends a Christmas pound cake. I make the cake in my favorite Christmas tree Bundt pan and ice the peaks to look like snow. I've been making a Vanilla Butter Cake for several years, so I decided to branch out with a new cake this year. I decided on this cake from Paula Deen. I love almond, and I've never had a bad Paula Deen dessert. It had to be a winner.
This recipe made enough for a Christmas tree cake and a loaf pan. Chicken Legs sampled the pound cake loaf and gave it two thumbs up. I used the glace icing that I use on sugar cookies to ice the peaks. My favorite part about giving this cake to friends is the presentation. I buy monogramed boxes from BakingBoxes.com and tie a big beautiful bow around it. The pictures below don't do the box justice. It looks so much better in person!
Almond Sour Cream Pound Cake
- 1/2 pound (2 sticks) butter, plus more for pan
- 3 cups sugar
- 1 cup sour cream
- 3 cups all-purpose flour, plus more for pan
- 1/2 teaspoon baking soda
- 6 eggs
- 1/2 teaspoon orange extract
- 1/2 teaspoon almond extract
Preheat oven to 325 degrees F. Butter and flour a tube pan and set aside.
In the bowl of a mixer, cream butter and sugar together and then add sour cream. Sift flour and baking soda together. Add to creamed mixture, alternately with eggs, 1 at a time, beating after each addition. Add extracts and stir to combine. Pour into prepared pan and bake for 1 hour and 20 minutes. Cool cake in pan for about 10 minutes and then unmold and cool completely on a wire rack. Frost cake when completely cooled.
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