Virginia's Almond Pound Cake

This wonderful almond-flavored pound cake pairs perfectly with sweetened berries, peaches or nectarines and whipped cream.

Recipe Ingredients:

Cake:
2 cups butter or margarine, softened
2 cups granulated sugar
5 large eggs
2 cups all-purpose flour
1 tablespoon vanilla extract
2 tablespoons almond extract

Almond Topping:
1/2 cup water
1/2 cup granulated sugar
1 tablespoon almond extract

Powdered sugar for sprinkling (optional)

Cooking Directions:

1. Preheat oven to 350°F (175°C).
2. For Cake: In a bowl with an electric mixer at low speed, beat together butter and sugar until light and fluffy, 3 to 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla and almond extract. Stir in flour, mixing until just combined.
3. Pour batter into a greased 13x9x2-inch baking pan.
4. Bake for 35 to 40 minutes, or until wooden pick inserted in center comes out clean. Remove from oven and top hot cake with Almond Topping.
5. For Almond Topping: In a saucepan combine water and sugar; bring to a boil and cook 5 to 7 minutes. Stir in almond extract. Drizzle on top of the warm cake.
6. Cool cake completely and sprinkle powdered sugar on top, if desired.

Makes 12 to 15 servings.