Simple Almond Pound Cakeposted by Andrea | 04/14/2012
Two weeks ago, I was asked (at the very last minute) to bring a dessert for an event I had previously agreed to attend. I was a bit annoyed at the lack of planning — and I seriously contemplated buying something from the bakery on my way — but my “frugality” won over and I decided to make a simple dessert with the ingredients I had on hand.
I remembered a very simple (and totally delicious) recipe I made last year for Triple Chocolate Bundt Cake. The main ingredients were a chocolate cake mix and chocolate pudding… and since I had a white cake mix and vanilla pudding in my pantry, I thought I would use the same concept.
I did a quick internet search, and found this recipe for Almond Pound Cake on the Duncan Heins website… perfect! On a side note, that website is a fantastic resource for making “fancier” desserts from traditional boxed mixes — which you all know I love to do
It literally took less than 10 minutes to mix up the ingredients and get it in the oven (yes, I timed myself).
Recipe for Simple Almond Pound Cake:
- 1 White boxed cake mix
- 1 3.4 oz. pkg. vanilla instant pudding
- 4 eggs
- 1 c. water
- 1/3 c. vegetable oil
- 1 T. Almond Extract
- Sliced almonds, fresh berries, almond glaze, and/or powdered sugar for garnish (optional)
- Preheat oven to 350*F
- Grease and flour a 10″ bundt pan or two 9″ loaf pans (I made it both ways with excellent results)
- In a large bowl, combine all ingredients, except optional garnish items
- Beat at medium speed for about 2 minutes
- Pour batter into prepared pan(s)
- Bake at 350*F for 40-45 minutes or until center is set
- Let cool for 15-20 minutes in the pan(s) and then transfer onto a cooling rack
- Cool completely, slice and enjoy
I actually don’t love traditional cake — but I have a weakness for pound cake (I think I prefer the dense texture and lack of sugary frosting) and this pound cake will most definitely be added to my most favorite recipes in my recipe box!
I’ve already made it two more times, and I also tried freezing it with fantastic results. We’ve eaten it plain, with berries, with whipped cream, with powdered sugar, and with an almond glaze… all of which were completely delicious.
This is a fabulously delicious and simple recipe that anyone can master — and it’s SO much better than any pound cake you can buy in the stores!
What is your favorite type of pound cake?
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Filed under: Food
- Labels:: dessert