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Almond Pound Cake

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  • Prep Method: Baked
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Almond Crust

  • 6 tbl. Butter
  • 1/2 cup brown sugar
  • 1/4 cup flour
  • 1 cup almonds-coarsely ground

Cake Batter

  • 2 eggs
  • 6 tbl. Butter
  • 3 ounces Mascarpone cheese
  • 1/2 cup sugar
  • 1 cup all purpose flour
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 2 tsp vanilla extract


Combine the first 6 tbsp of butter with the brown sugar and beat until well blended. Add the flour and blend until the mixture is crumbly. Stir in the nuts to combine and make the mixture even. Pat the nut mixture on the inside of an 8 1 / 2Ó X 4 1 / 2Ó X 2 1 / 2Ó loaf pan so that the bottom and halfway up the sides are covered. Do not make to thick. When done set aside and preheat an oven to 350 F.

Warm the eggs by placing in a bowl and covering with hot water for a couple of minutes.
Cream the butter, cheese, and sugar until smooth and creamy. Crack the warmed eggs into the batter and mix well. Combine the flour, salt and baking powder and then add to the egg mixture. Stir together and add the vanilla. Continue mixing until smooth. Spoon into the crust lined pan and place in the oven.
Bake for about 50-60 minutes or until a straw inserted into the center comes out clean. Cool on a rack until ready to unmold.


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